Basic Brioche Dough Recipe

Originating from France, brioche dough is a rich and tender pastry base known for its buttery flavor and light, airy texture. This versatile dough, dating back to the 16th century, has become a staple in French cuisine and has gained international popularity.

Crafting basic brioche dough involves simple yet precise steps. The result is a luxurious dough that can be shaped into various forms, from traditional brioche loaves to decadent pastries like brioche rolls and buns.

Basic Brioche Dough Ingredients


  • Thermomix
  • Baking Tray

Making the Basic Brioche Dough

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Notes & Tips

For a sweeter breakfast brioche:

  • Increase the sugar to 130g.
  • Divide the dough into an even number of larger (about a handful) and smaller balls.
  • Shape the balls into buns, placing the smaller ball on top of the larger one.
  • Let the buns rise again and brush the tops with an egg white wash.
  • Bake for 20 minutes at 200°C.

Explore the culinary world's endless possibilities with the basic brioche dough – whether you're a seasoned baker or a novice in the kitchen, this recipe promises a delightful journey into the art of French baking.

Comments & Review

Image Source(s)
  • Photo by Once Upon a Chef.
  • thermomix by IconMark.
  • Baking Tray by IcoLabs.