Brioche Dough Recipe and all of its wonderful uses!

pear pomegranate tarte tatin

Here is a classic fall recipe with a twist. I’ve added the tartness of pomegranate seeds to the mellow sweetness of pears and draped the whole thing in a rich, buttery, tender brioche dough. It is a lovely and quick dessert, especially if you have a bucket of brioche on hand. For those of you who do not already own Artisan Bread in Five Minutes a Day (click here to purchase), here is the recipe and it can be used for all of these wonderful treats: caramel sticky buns, grilled fruit tart, fresh fruit muffins, Brioche à tête, apricot pastries and fabulous doughnuts! Actually the possibilities are endless, just use your imagination and let us know what treats you’ve come up with.

Brioche dough (makes about 4 loaves)

1 1/2 cups lukewarm water

1 tablespoon Red Star Platinum, Active Dry, or Quick-Rise yeast (1 packet)

1 to 1 1/2 tablespoons kosher salt

8 large eggs, lightly beaten

1/2 cup honey (this is my all time favorite!)

1 1/2 cups (3 sticks) unsalted butter, melted

7 1/2 cups unbleached all-purpose flour

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Note: Sometimes with brioche, with so much cold egg, if you don’t use warm enough water, the initial rise can be very slow. Professionals would fix this by letting the eggs come to room temperature, which solves the problem. You can do that, or just make sure that your final mixture of egg/butter/water is nice and warm (but not hot, or you can kill the yeast).

brioche a tete

cinnamon brioche wreath | bread in 5

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. It can be used to create the Tatin or any of these brioche recipes: caramel sticky buns, grilled fruit tart, Fresh Fruit Muffins, Brioche à tête, apricot pastries and fabulous doughnuts! The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.

sticky buns

Pin It

If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë


386 thoughts on “Brioche Dough Recipe and all of its wonderful uses!

  1. Hi Jeff & Zoe, I asked for your “Artisan Bread in 5 Minutes A Day” book as a Christmas gift from my wife a couple years ago & have been enjoying it ever since. Thank you for your recipes & ideas! They allow me to enjoy fresh baked bread like I remember my aunt making, despite a full time work & commute schedule.

    I mostly make the master recipe but recently started craving cinnamon rolls so I made some out of the brioche recipe. It was the best bit of baking I’ve ever done & had similar compliments from people who tasted them. I’ve got my 2nd brioche dough rising now for another treat & it smells great.

    My question is about the honey: The pot I have now is a solid creamed honey. Would I use the same amount or should I adjust my water when I use it? My current loaf is about 1/2 my previous liquid honey & 1/2 the creamed. I have some vanilla essence in it too. The dough looks fine, has risen well & is about ready to go into the fridge.

    Thank you for your help!

    • Hi Alex,

      My honey often crystallizes and I just melt it slightly before measuring. The only thing you may find with this batch you just made is that it is a bit less sweet, but it should still work beautifully.

      Enjoy! Zoë

      • Thank you Zoe! This batch will be made into rolls with cream cheese & either apricot or cherry jam so slightly less sweet will be fine.

        When I bought honey last time I didn’t realise this was a creamed one. I am an American living in New Zealand & fell in love with native honey from the pohutukawa tree. Most of the pohutukawa honeys you buy are creamed. It is a very tasty wildflower honey but also pretty expensive so I don’t buy it often. I might have to break out for a pot, I bet the flavor & slight saltiness would go well in this brioche recipe.

  2. Help help!!! I have used the brioche many times and have had wonderful success. Yesterday however I was preparing two type of bread and noticed the bread was not rising as it should.. I thought that I had probably forgotten the yeast so I added it and let it rise. The rise looked good but did not fall so i gently pushed it down. I discovered that I had not mixed the yeast in properly and some of it was in little clumps. I mixed these back in and returned to the fridge. This morning it has risen again and looks like I am used to. What are my chances of pulling this off ? I am making the cinnamon swirl bread. If not what can I use this expensive batter for?


    • I think you’ll have no problem at all when you bake this off. Just go ahead with it!

      One thing– I know we say “…rise and then falls,” but it doesn’t always, and you certainly don’t have to push it down if it doesn’t.

      Sometimes in brioche, with so much cold egg, if you don’t use warm enough water, the initial rise can be very slow. Professionals would fix this by letting the eggs come to room temperature, but we didn’t want to add the complexity. Or just make sure your final mixture of egg/butter/water is nice and warm (but not hot, or you can kill the yeast).

    • Hi Brian,

      I have tried it with the Master recipe and the Brioche. It works well, but obviously is not a 5 minute process.

      Thanks, Zoë

      • Laminate? Laminate? Laminate? Are we talking about laminating the initial dough making, with hard butter instead of melted, or adding another step after making the basic brioche dough by adding more butter a la danish pastry or puff pastry?
        I tried layering the chilled brioche dough more butter and ended up with a modified disaster. Got a finished product out of this coffee cake attempt but it was a struggle to say the least.

      • Hi Walt,

        I used the refrigerated dough and laminated semi-soft butter into it. I think I should do a post on this, even though it is not at all a 5 minute process. It may be interesting for some folks to see.

        Cheers, Zoë

      • Sounds really interesting – like an uber-danish pastry. Think I’ll try it again.
        Question: how much added butter for a pound of dough?
        Think I’ll try this with my olive oil brioche.

      • Yes please Zoe! And don’t feel bad it’s not strictly 5 minutes anymore. I mean the cinnamon rolls don’t just roll themselves up :)

    • Hi Sean,

      I have never tried it, but you could replace the honey with sugar. It will make for a tighter dough, since you are removing some liquid, but it should still work. If you give this a try, I recommend a half batch to make sure you like the results.

      Please let me know how it comes out! Zoë

  3. I’ve bought white wheat bread flour from my local health store… I also have all purpose white wheat flour…
    My question is, is either ok to use in the basic and brioche bread recipe. I read in the book to add extra water to bread flour but how much do I add when using the white wheat ‘all purpose’ or white wheat ‘bread flour’

    Luv the book! I’ll never buy bread again! I’m 25 and I finally feel like a grown up who can bake lol

    • Hi Young-Jin,

      Is the product you are using White Whole Wheat, or just regular all-purpose flour? There is a big difference. Is it Whole Wheat Bread flour or just regular bread flour. All of it is made from wheat, so I’m a little confused by your description. What brand are they?

      Let us know and we can help you figure out how much water you need to add.

      Thanks, Zoë

  4. Blue Star Donuts in Portland Oregon makes theirs with high gluten flour – do you recommend this? And is that different than regular flour (I’m guessing yes!?)

    • Hi Heidi,

      High gluten flour behaves differently from regular (all-purpose) flour, so you can’t substitute one for the other in recipes. If you use high gluten flour in our recipes you will most likely need to add an additional 1/4 to 1/2 cup water to the recipe. I would try our recipe as written and see if you like the results.

      Thanks, Zoë

    • Hello Heidi,
      I was wondering if you tried making the recipe with the high gluten flour as Blue Star Donuts does? If so, I would love to hear how it turned out and what adjustments you made for it! Thanks!

      • We haven’t tried High-gluten (bread) flour for brioche dough– mainly because it’s just not traditional, these are usually expected to be tender and soft. You’d have to increase the water…

  5. Hi, I got this book Artisan bread in 5 minutes, and whoooaaa that changed the entire thing about me producing 4 loaves in 3 days. I am a bread enthusiast and bake for family and sell out surplus. My peeps totally loves these breads and i have a creative time using one load of dough and create an array of loaves. Check out my page at.

    • Hi Farah,

      How wonderful, so glad you are enjoying all the recipes. Please credit the book anytime you use one of our recipes, so we know to check it out on your page.

      Thanks, Zoë

      • Thanks made the Brioche today and they worked well. I am wondering if I make a filled one with cream cheese spread and berry compote would that work or the filling leaks out?

      • I’ve done it, I love it, but yes, it does tend to leak out a bit. Especially if your berry compote is high in moisture.

  6. Hi zoe and jeff
    Is it real y necesary the kosher salt?
    Another thing i hace tried many times to make some bread but the resoult is no always the way I want, sometí es it is to dried and hard as a rock, while others it doesnot cook at all. Help.. Thank you before han.

    • It doesn’t have to be kosher salt, any coarse salt will work. If you use fine table salt, it’ll be too salty– that packs more tightly in the measuring spoon– but which recipe are you using (which of our books, page number)? See the FAQ about salt.

      Have you tested your oven temp with something like Could explain your variable results.

      Also, what kinds of ingredients are you using? What brands?

      • Thanks for your replay, I will try doing this recipe today. I live in Mexico and I have not seen your books before but I really like this website since I found it, I am a bread lover, but I think the temperature oven could be the problem. I will tell you how this recipe work out here.

    • Hi Shawn,

      Our method is based on making a very large batch of dough, that is where the time savings comes from. The batch is much too big for a bread machine. If you made a smaller batch it may work, but I’ve never tried it.

      Thanks, Zoë

  7. Hi, i want to make several celebration breads and am wondering if I can use this dough for Penntone, Stollon. What variations or care needed to be made here. I can do with some guidance. Farah

  8. I made the brioche dough and after rolling it out, spread some Nutella abd then sliced it to bake in cupcake tins…my husband fell in love with me all over again LOL. He took these as
    a snacks while he was out hunting!

  9. hi.. your recipe is very interesting. just a quick question, if i decide to make this ahead, when is the right time to put it in the fridge, before or after the first rise?

  10. I made the dough and baked a batch that day, then it rested in the fridge a week and I made another batch. It rose and baked fine, but it has a strange taste to it. Like it’s a tiny bit sour, but not revolting. What could be wrong, and is it safe to eat?

    • Hi Sandy,

      Did it have a slight alcohol flavor? It is from the natural fermentation that happens in the dough. It tends to happen more in dough that has been left unused for a few days. If you are using the dough and sprinkling a bit of flour over the top, it tends not to happen as much. You can avoid this by freezing any dough that you aren’t going to use in the first few days.

      Thanks, Zoë

  11. Hi! very excited to try this recipe today… I am waiting of the eggs to warm up a little, but I just realized I don’t have any butter. Will olive oil or melted coconut oil work? Also, I have all purpose unbleached flour and spelt. Could I do 1/3 or 1/2 of the flour total of spelt to make by dough more wholesome?
    Thank you in advance!

    • Hi Maria,

      It sounds like you’d be better off with our Healthy Bread book, which uses less butter and whole grains in the brioche dough. If you make the changes you have suggested, you are essentially creating a new recipe and will have to do some experimenting. It can be done, but I would start with small batches until you get a bread that you like.

      Cheers, Zoë

      • I’ve used olive oil instead of butter but reduced it by one half and compensated for liquid loss by adding half a cup of milk. I also added 1/2 tspn ground cardamom and 1 TBS of orange zest for flavor (almost sounds like a provencal recipe; in fact it’s a variation of one).

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>