Basic Brioche Dough


Makes 6 Small Brioche rolls
  • 2 cups all-purpose flour, plus extra for dusting
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/3 cup milk, lukewarm
  • 1 tablespoon instant dry yeast
  • 2 eggs, room temperature
  • 6 TBS unsalted butter, room temperature
  • 1 egg, lightly beaten with 2 teaspoons water


  1. In a stand-mixer with a dough-hook attachment, mix together flour, sugar and salt on low speed.
  2. In a small bowl, combine milk and yeast, set aside.
  3. Add eggs to flour mixture, and mix for 2 minutes.
  4. Pour milk and yeast into flour mixture.  Raise mixer speed to medium and mix for 3-4 minutes, or until the dough forms a smooth ball.
  5. Add the butter to the dough.  Lower the mixer speed to low, and let dough mix for 2-3 minutes or until it comes together and the sides of the bowl are clean.  If the dough is too loose, add extra flour 1 teaspoon at a time until desired consistency is reached.
  6. Remove the dough from the mixer and shape into a ball. Place in a bowl that has been lightly dusted with flour.
  7. Let the dough rise at room temperature or in a warm place for 20 to 45 minutes, or until the dough has doubled in size.
  8. Punch the ball of dough after it has risen, and let it deflate.
  9. Remove the dough from the bowl, and shape into a log.  Cut into 6 even pieces.
  10. Shape each piece into a ball, and place into clay pot or desired baking dish.
  11. Let the dough rise at room temperature or in a warm spot for 30 minutes, or until it doubles in size a second time.
  12. Preheat the oven to  375°F.
  13. Very delicately brush the egg wash onto the top of each brioche roll, and bake 20-25 minutes, or until golden brown.

Secrets of a Chef:

    • Never let the yeast come in direct contact with salt, as it will kill the active ingredient.  This is why we mix the salt in with the flour at the beginning of the recipe.
    • Never try to dissolve dry yeast in hot liquid, as this too will kill the active ingredient.  Always use lukewarm liquid.
    • To prepare the clay pots, deep-fry in 350°F oil for 8-10 minutes.  Remove and let cool thoroughly.  This “seasons” your pots, and makes it so that dough will not stick to them when baked.
    • Even though most dough’s warn you from “over mixing,” brioche is a dough that actually benefits from added elasticity.