Brioche dough

Brioche dough

800 g

Enriched doughs are actually really simple to make. Once again, it’s important to use really good quality ingredients, so do spend that little bit extra on flour and proper butter. My top tip for brioche dough is to use fresh yeast instead of dried. You can buy this from some supermarkets, or your local baker. It’s also important to add the softened butter slowly so that you end up with a smooth, but quite sticky, dough. This will stop the baked brioche being dry. If you think of moisture when the brioche goes into the oven, you will get moisture when it comes out!


Quantity Ingredient
50ml room-temperature milk
10g fresh yeast
300g strong flour, plus extra for dusting
10g fine sea salt, plus extra
20g caster sugar
4 eggs
125g softened butter, plus extra for greasing
2 egg yolks, for glazing
2 white sugar cubes


  1. Whisk the milk and yeast together in a bowl, then set aside for 5 minutes.
  2. Put the flour, salt and sugar into a food mixer fitted with a dough hook and mix to combine. Add the yeast mixture and eggs and mix well, scraping the sides down occasionally, until you have a soft, smooth dough. This will take a good 5–6 minutes.
  3. Add the softened butter and beat for another 4–5 minutes until it is all incorporated and the dough is soft and shiny. Tip out onto a lightly floured work surface and knead until smooth.
  4. Transfer the dough to a clean bowl, cover with clingfilm and leave in a warm place to rise for about 2 hours, until doubled in size, or as recipe specifies. At this stage, you can use the dough for recipes such as Whole Poached Pear Baked in Brioche, a plaited loaf or brioche buns.
  5. To make brioche buns or a brioche loaf, lightly flour a work surface then tip the dough out onto it and gently knock the air out. Divide the dough between buttered brioche moulds or place in a buttered 23cm x 7cm, 1kg loaf tin. Cover and leave somewhere warm, or at a constant room temperature, to double in size.
  6. Preheat the oven to 180°C. Beat the egg yolks with a pinch of salt and brush over the top of the loaf or buns. Crush the sugar cubes over the top. Bake for 25–30 minutes, until golden brown and risen. The loaf or buns should sound hollow when tapped on the bottom.
James Martin
Saturday Kitchen
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