Their light, melt-in-your-mouth texture is the perfect way to start the day smoothly. The best part is that brioches come in different sizes and shapes and can be flavoured with sugar, chocolate, pralines or anything you want. To make this brioche dough, you will need a stand mixer to mix the dough. Start ff by adding egg sand water to the stand mixer bowl. Add instant yeast, add a hundred grams of sugar and salt then add all-purpose flour. Mix everything without the butter to develop the gluten which will take about 3 minutes on low speed.

Once it starts to incorporate, increase teh speed of the stand mixer and mix it for another 5 minutes on a higher speed. Turn the speed down the add-in softened butter and add it all at once and ket that mix the butter until homogenous. The process of adding teh batter and mixing with the dough should take about 5 to 10 minutes. Once incorporated, turn the mixer off and place the dough in an oil lined bowl and let it ferment for about an hour. This is a very nice dough.

This dough has about 50% butter in it and there are different types of brioche dough with varying degrees of butter in it, but this is sort of a nice standard amount of butter. Once the brioche dough has fermented for an hour it will have doubled in size. And if it doesn’t double in size, it’s completely fine. After one hour, what you want to do still, is fold it and deflate it.

That’s degassing or punching down, and then, you want to cover it with a piece of plastic wrap and put it in your refrigerator.


  • ¾ cup warm milk
  • ¼ cup sugar
  • 2 tsp dried yeast
  • 4½ cups (675g) plain flour
  • ¾ tsp salt
  • 3 eggs, lightly beaten
  • 125g butter, cut into 20g cubes


  1. In a small bowl, combine the milk, 1 tablespoon of sugar and sprinkle over the yeast.
  2. Using a fork, whisk and leave in a warm place for 10 to 15 minutes or until the mixture becomes foamy.
  3. Place flour, salt and remaining sugar into mixer bowl fitted with a dough hook and combine for 2 minutes.
  4. Add eggs and yeast mixture and combine for 3 to 4 minutes or until a rough dough forms.
  5. Drop-in 1 tablespoon of cubed butter at a time, until all butter is incorporated. Knead for 8 minutes or until dough is smooth.
  6. Grease a large bowl with oil spray, place dough, cover with plastic wrap or a damp tea-towel and allow to rise in a warm place for 1 hour or until almost doubled.
  7. Place dough in the fridge and prove overnight.