Classic Brioche Dough

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

A soft, golden dough with 50 percent butter and plenty of eggs. This makes enough for two loaf pans or about 16 rolls. Makes 2 loaves in about 10 hr 15 min.

Prep 40 min

Cook 35 min

Cooling 9 hr

Total 10 hr 15 min

Servings 16

Ingredients

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servings

4 cups (500 g)bread flour
⅓ cup (60 g)granulated sugar
1 ¾ tsp (10 g)fine salt
¼ oz (7 g)instant yeast
5 (250 g)eggs, cold, lightly beaten
¼ cup (60 ml)whole milk, cold
1 cup (250 g)unsalted butter, softened, in pieces
1 (50 g)egg, beaten with 1 tablespoon milk

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Instructions

Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Add the eggs and milk and mix with the dough hook on low until it comes together, then mix on medium for 8 minutes until smooth and elastic.
With the mixer running, add the butter a few pieces at a time, waiting until each is absorbed. Continue mixing 8 to 10 minutes more until the dough is glossy and pulls from the sides of the bowl.
Cover and let rise at room temperature 1 hour, until about 1.5 times its size.
Fold the dough over itself a few times, cover, and refrigerate for at least 8 hours or overnight until firm.
Divide into two portions (or 16 rolls). Shape into logs and place in two buttered 9x5-inch loaf pans, or shape balls into muffin cups.
Let rise at room temperature 1.5 to 2 hours, until the dough crowns about 1 inch above the rim.
Brush with the egg glaze. Bake at 350 F (175 C) for 35 minutes (rolls 18 to 20 minutes) until deep golden and 195 F (90 C) inside.
Cool in the pan 10 minutes, then turn out to cool on a rack.

Tips

Cold dough is much easier to shape than warm.
Do not add the butter too fast or the dough will break and look greasy; keep mixing and it will recover.
Tent with foil if the top browns before the loaves hit 195 F.
Good with jam and butter.

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Recipe FAQ

How long does it take to make classic brioche dough?

Plan on 40 minutes of prep and 35 minutes of cooking, plus 9 hours to chill. The recipe makes 2 loaves (16 servings).

How should I store classic brioche dough?

Keep at room temperature 2 days in a bread bag, or freeze sliced up to 2 months. Raw dough keeps in the fridge up to 2 days.

Can I make classic brioche dough ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with jam and butter.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

240 Calories / serving

15.6g Fat

19.6g Carbs

5.6g Protein

5.6g Sugar

Whole recipe (16 servings): ~3840 cal · 250g fat · 314g carbs · 90g protein · 90g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.