Brioche Dough


This wonderful dough takes a while to make but is well worth the time!  You can use it for different types of buns.

Baking notes:


  • This recipe is very time-consuming: about 4 hours to prepare the dough one day, followed by another 1 1/2 hours the next day to let the dough rise.
  • The dough works best in larger batches, so make the full amount and bake different things with it.



Brioche Dough
From Dorie Greenspan’s Baking: From My Home to Yours


  • 2 packets active dry yeast
  • 1/3 cup water, just warm to the touch
  • 1/3 cup milk, just warm to the touch (preferably whole milk, but fat free works fine)
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons salt
  • 3 eggs, at room temperature
  • 1/4 cup sugar
  • 3 sticks (12 oz) unsalted butter, at room temperature but still slightly firm


  1. Put water and milk in the bowl of a stand mixer.  Add yeast and stir with a wooden spoon until dissolved.
  2. Add flour and salt and stir to moisten flour. (I like to do this by hand so flour doesn’t fly out of the bowl.)
  3. Fit mixer with a dough hook, if you have one.  On medium-low speed, mix for 1-2 minutes until all the flour is moistened.  The mixture will look like a shaggy, dry mess.
  4. Scrape down the bowl.  On low speed, add eggs followed by sugar.
  5. Increase mixer speed to medium and beat for 3 minutes.  The dough will form a ball.
  6. Decrease speed to low and add butter 2 tablespoons at a time.  Squeeze each piece a little to soften it before adding it.  Beat until each piece is almost fully incorporated before you add the next piece.  The dough will be very soft, almost like a batter.
  7. On medium-high speed, beat for 10 minutes, until dough pulls away from the sides of the bowl.  Scrape down sides and bottom of bowl as needed.
  8. Scrape dough into a clean bowl, cover with plastic wrap, and let it rise in a warm place for 40-60 minutes, until nearly doubled in size.
  9. Deflate dough by lifting it up around the edges and letting it fall back into the bowl.
  10. Cover dough again and put it in refrigerator.
  11. Slap down the dough every 30 minutes for about 2 hours, until it stops rising.
  12. Let dough rest in refrigerator overnight.



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