Making Classic Brioche
Working with a dough this heavy requires a bit of finesse. You are essentially building a cake-like structure within a bread framework.
Mind the butter temperature
Your butter must be soft enough to indent with a finger but cool to the touch. If it is too warm or melted, it will bleed out of the dough, leaving you with a greasy, flat mess.
- stand mixer with dough hook
- digital scale
- large mixing bowl
- loaf pans
- plastic wrap
What goes in.
- 500gall-purpose or bread flour
- 60ggranulated sugar
- 10gfine sea salt
- 15ginstant yeast
- 6large eggs, room temperature
- 250gunsalted butter, cubed and softened
Patience at the mixer
Add the butter one small handful at a time. Wait until the previous addition has been fully absorbed before adding the next, or the dough will lose its elasticity.
The method.
Mix the base
Combine flour, sugar, salt, and yeast in the mixer bowl. Add the eggs and mix on low speed until a shaggy dough forms.
Develop gluten
Increase speed to medium. Knead for 8 to 10 minutes until the dough pulls away from the sides of the bowl and looks smooth.
Add the butter
With the mixer running on low, add the butter cubes one by one. Once all butter is in, beat on medium-high until the dough is shiny and passes the windowpane test.
First proof
Cover the bowl and let it rise at room temperature for 1 hour. Deflate the dough, cover tightly, and refrigerate overnight.
Shape and bake
Divide the cold dough, shape into balls, and place in greased pans. Let rise until doubled in size. Brush with egg wash and bake at 375°F until the tops are dark mahogany.
Other turns to take.
Brioche à Tête
Divide the dough into balls with a small top knob and bake in individual brioche molds.
Chocolate Chip
Fold in 150g of dark chocolate batons during the final minute of mixing.
When it doesn't go to plan.
Always use a scale; cups are too inconsistent for a dough with this much fat.
If the mixer bowl feels warm to the touch, stop and put it in the freezer for five minutes.
Let the finished loaves cool completely in the pan before removing; the crumb is too fragile while hot.
The ones that keep coming up.
Why is my dough sticking to the sides of the bowl?
It likely needs more kneading time. Continue until the gluten is strong enough to hold the fat, at which point the dough will suddenly clean the bowl sides.
Can I use active dry yeast?
Yes, but dissolve it in one of the eggs before adding to the flour mixture to ensure it activates.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe