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 granulated 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

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

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350 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?

    Thanks

    • 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 :)

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