Ultra-soft homemade brioche dough: an easy recipe for a tender, pull-apart crumb
There is nothing quite like the pleasure of preparing an ultra-soft, homemade brioche dough, then smelling its delicious aroma—rich with butter and fresh-baked brioche—filling the kitchen. With its tender, lightly sweetened, and wonderfully pull-apart crumb, this dough is perfect for making braided brioches, milk breads, cinnamon rolls, or individual brioche buns.
The secret to a successful brioche lies in a few simple steps: choosing the right ingredients, kneading the dough long enough, incorporating the butter gradually, and respecting the fermentation times. These steps ensure a supple, elastic dough that rises beautifully in the oven while maintaining a melt-in-your-mouth texture.
This homemade brioche recipe uses everyday ingredients and an accessible method, making it perfect even if you are new to baking. It requires a bit of patience—especially during the resting periods—but the result is well worth the effort.
Why you’ll love this brioche dough:
A tender, pull-apart crumb: the kneading process develops the gluten network that gives the brioche its signature texture.
A delicious buttery flavor: eggs and butter add richness, sweetness, and a touch of indulgence.
A versatile recipe: use this dough to make braided brioches, milk breads, sweet rolls, or brioche wreaths.
Slow fermentation: chilling the dough in the refrigerator makes it easier to shape and helps develop deeper flavors.
Simple ingredients: all you need is flour, eggs, milk, butter, sugar, salt, and baker’s yeast.
Customizable: feel free to add orange blossom water, chocolate chips, or candied fruit to suit your taste. Practical Information
Quantity: approximately 800 to 900 g of raw dough, depending on the ingredients and any potential loss
Preparation: about 25 minutes
First rest: about 1 to 1½ hours
Rest in the refrigerator: 4 to 12 hours
Shaping and second rise: about 1 hour 15 minutes to 2 hours, depending on the temperature and the chosen shape
Baking: about 20 to 35 minutes, depending on the size of the pieces
Difficulty: medium
Equipment: stand mixer with a dough hook, or a large mixing bowl and clean hands
These times are estimates: room temperature, the strength of the yeast, and the temperature of the dough all directly influence fermentation.
Read more on the next page >>
