Puff Pastry Brioche Dough—Ultra Flaky Buttery Layers
Original source author, adapted by JojoM
Hybrid brioche puff pastry made with enriched dough and 84% dry butter for crisp, flaky layers—perfect for cruffins, danish and bakery-style breakfast buns.
Puff Pastry Brioche Dough—Ultra Flaky & Buttery 🧈✨
This hybrid brioche feuilletée brings together the richness of classic brioche and the crisp, shattering layers of puff pastry—an absolute dream dough for viennoiserie lovers. With its enriched base, high-fat dry butter and careful lamination, you get a dough that bakes up unbelievably flaky on the outside while staying soft, buttery and tender inside. Perfect for cruffins, bakery-style buns, braided pastries and even Danish-style shapes.
If you’re ready to level up your laminated dough skills, this is the dough that will make you fall in love with the process. 💛
Why This Dough Works So Well
A few things make this hybrid dough particularly special:
- Enriched brioche base adds flavor, softness and beautiful color.
- 84% dry butter creates crisp, defined layers thanks to its low water content.
- Double + simple turns build strong lamination while keeping the dough extensible.
- Controlled chilling prevents butter from melting, giving you ultra-clean layers.
It’s the ultimate balance of structure and tenderness—part croissant, part brioche, fully irresistible.
What You Can Make With It 🍞🥐
This dough is incredibly versatile. Shape it into:
- Cruffins rolled in sugar
- Cinnamon-swirled brioche knots
- Danish-style pastries with fruit or custard
- Twisted chocolate batons
- Mini flaky buns or palmier-style spirals
Once the dough is laminated and chilled, the shaping possibilities are endless.
Key Techniques for Perfect Layers 🔥
Mastering a laminated brioche dough comes down to handling and temperature:
- Keep both dough and butter cold but pliable.
- Roll gently—don't force the dough if it resists.
- Always dust excess flour off before folds so layers adhere.
- Use a ruler for consistent thickness and turns.
- Don’t skip resting; gluten relaxation = clean layers.
These small details dramatically improve flakiness and ease of shaping.
Working With Dry Butter (84% Fat) 🧊
Professional dry butter transforms the dough:
- Higher fat = crisper layers
- Lower moisture = less steam and fewer ruptures
- Better plasticity = easier rolling and fewer cracks
If you only have regular butter, freeze it for 5–10 minutes to firm up before lamination for more controlled handling.
What to Expect After Baking 🌟
Your pastries will emerge from the oven with:
- Beautiful honeycomb-style internal structure
- Golden flaky layers that shatter when bitten
- Soft, buttery brioche interior
- A richer flavor than standard croissants
- A lighter, crispier texture than traditional brioche
It’s truly the best of both worlds.
Tips for Success 📝
- Chill between every turn—this dough prefers patience.
- Work quickly to keep the butter cold.
- Flour lightly but consistently.
- Rest the dough if it shrinks or tightens.
- Roll to a final thickness of around 3.5 mm for shaping.
Following these will give you bakery-level results at home.
Final Thoughts ✨
Puff pastry brioche dough is a project bake, but once you taste the results, you’ll understand why professionals adore brioche feuilletée. With its depth of flavor, elegant layers and endless shaping options, this dough elevates even the simplest pastries into something extraordinary.
Whether you're crafting cruffins for a brunch table or testing new viennoiserie ideas, this recipe offers both flexibility and stunning results every time. Happy laminating! 💛🥐
Puff Pastry Brioche Dough—Ultra Flaky Buttery Layers
Original source author, adapted by JojoMHybrid brioche puff pastry made with enriched dough and 84% dry butter for crisp, flaky layers—perfect for cruffins, danish and bakery-style breakfast buns.
Chef's Tips
Chill the dough and butter thoroughly between turns to keep layers defined.
Use high-fat dry butter (around 84%) for the flakiest layers.
Lightly flour the surface and brush off excess flour before each fold.
If the dough resists rolling, rest it in the fridge for 10 to 15 minutes.
Tools Used
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Ingredients
Base dough
Dry butter block & lamination
Instructions
Make the base dough
- 1
Combine flour, salt and sugar in a stand mixer bowl.
- 2
Add eggs, milk and yeast; mix on low until smooth.
- 3
Increase to medium speed until dough pulls from the bowl.
- 4
Add softened butter; knead until smooth and elastic.
- 5
Cover and rise 1 hour at room temperature.
- 6
Punch down and roll into a rectangle; chill 5 minutes in freezer then 15 minutes in fridge.
Laminate with dry butter
- 1
Enclose the butter block inside the dough.
- 2
Roll to 7 mm thickness and perform a double turn.
- 3
Chill 10 minutes.
- 4
Roll to 1 cm thickness and perform a simple turn.
- 5
Chill again, then roll to 3.5 mm for shaping.
Comments & Reviews
Aya
10/3/2025
Easy to handle and not greasy at all. Great recipe.
Marco
7/22/2025
Made cruffins with this and they sold out instantly.
Lena
4/10/2025
Crispy like croissants but with the softness of brioche—amazing layers!
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Nutrition Facts
Serving Size: 1 pastry (about 90 g dough)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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