Rich Classic Brioche Dough—Bakery Style
JojoM
Rich, buttery French brioche dough with eggs and milk—the perfect master dough for loaves, buns and sweet breakfast pastries.
Rich, Buttery Brioche Dough for Bakery-Style Baking 🍞✨
A well-made classic brioche dough is rich, soft, and deeply aromatic—the kind of dough that turns into airy loaves, golden buns, and sweet breakfast pastries with that unmistakable French touch. This master dough is built on a foundation of eggs, milk, and plenty of butter, giving it an enriched texture that’s tender yet structurally strong enough for shaping.
What Makes This Classic Brioche Dough Special? 🧈🥚
This recipe captures everything bakers love about traditional French brioche dough: a silky crumb, a buttery aroma, and a dough that behaves beautifully after a long chill. It’s intentionally crafted to be bakery-style, meaning high in butter, perfectly balanced with eggs and milk, and mixed thoroughly to form a strong gluten network.
The result?
• Light, shreddable crumb ✨
• Rich yet not overly sweet flavour 🍯
• Perfect dough for loaves, buns, braids, and enriched pastries 🥐
Whether you’re making breakfast buns or a show-stopping braided brioche, this dough gives you the professional foundation you need.
Tips for the Best Brioche Every Time 💡
A few small details create big improvements when working with enriched doughs:
- Room-temperature eggs and milk help everything blend smoothly for proper gluten formation.
- Add butter gradually—this is the secret to a tight, even crumb and that signature brioche texture.
- Mix until the dough pulls cleanly from the bowl, a key indicator that the gluten network is fully developed.
- Chill overnight for easier shaping, better structure, and richer flavour.
- If using active dry yeast, dissolve it completely before mixing for even distribution.
These steps mirror classic French technique and guarantee a dough that handles beautifully.
How to Use This Brioche Dough 🍞🎀
Once mixed and chilled, this dough becomes incredibly versatile. Use it to create:
- Classic brioche loaves
- Brioche à tête
- Filled buns (chocolate, praline, fruit compote)
- Cinnamon rolls or sticky buns
- Sweet breakfast breads and festive shapes
It’s designed as a master dough—rich enough for celebration bakes but practical for everyday treats too.
Step-by-Step Overview 🥣
The dough begins with combining flour, sugar, salt, yeast, eggs, and milk in a stand mixer. Once smooth and elastic, softened butter is added in small increments—a crucial step that transforms the dough into a glossy, supple mass.
After a short rise, the dough is gently deflated and chilled. When properly cooled, it becomes much easier to roll, braid, or portion into buns. From this point, the dough can be shaped into nearly any enriched pastry.
A Dough Worth Mastering 🌟
This classic brioche dough is more than just a recipe—it’s a foundation for countless French-style breads and pastries. With its rich flavour, soft structure, and reliable performance, it’s a dough every home baker should have in their repertoire.
Whether you're shaping tender breakfast rolls or preparing an impressive braided loaf, this brioche gives you bakery-level results every time. Enjoy the aroma, the softness, and the satisfaction of mastering a true French baking essential. 🇫🇷✨
Rich Classic Brioche Dough—Bakery Style
JojoMRich, buttery French brioche dough with eggs and milk—the perfect master dough for loaves, buns and sweet breakfast pastries.
Chef's Tips
Use room temperature eggs and milk so the dough comes together smoothly.
Add the butter in stages and mix until the dough pulls cleanly from the bowl for a fine, even crumb.
Chill the brioche dough overnight for easier shaping and deeper flavour.
If using active dry yeast, dissolve it fully in a little lukewarm milk or water before adding.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Brioche Dough
Instructions
Brioche Dough
- 1
Add the flour, salt and superfine sugar to the bowl of a stand mixer fitted with a dough hook and briefly mix to combine.
- 2
Crumble in the fresh yeast, or pour in the dissolved active dry yeast, then add the eggs and whole milk.
- 3
Mix on low speed until the ingredients come together into a rough dough and begin to feel smooth and elastic, about 3–5 minutes.
- 4
Increase to medium speed and mix until the dough starts to pull away cleanly from the sides of the bowl and forms a strong gluten network.
- 5
With the mixer on medium-low speed, add the softened butter a few pieces at a time, waiting for each addition to incorporate before adding more.
- 6
Once all the butter is added, continue mixing on medium speed until the dough is glossy, very smooth and elastic, and again comes away from the bowl sides.
- 7
Scrape the brioche dough into a lightly greased bowl, cover with a damp cloth and let rise at room temperature (about 24–25°C / 75–80°F) for 1 hour, or until puffed.
- 8
Gently deflate the dough, cover again and refrigerate until chilled, or proceed to shaping.
Comments & Reviews
Lena
10/3/2025
Chilled overnight and it shaped beautifully. Makes a big batch—great for two loaves.
Marco
7/18/2025
Followed the mixer timings and the dough pulled cleanly from the bowl. Perfect for my chocolate chip brioche.
Amélie
4/2/2025
This brioche dough is super rich but still really easy to work with once it’s chilled. I used it for buns and they came out so soft and buttery.
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 1 slice brioche (approx. 80 g dough, baked)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Create your own recipe
Add your personal creations and build your own recipe collection.
