Breads & Doughs

Brioche Dough (No-Knead)

4.68 from 49 votes
Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread.
Brioche Bread, Brioche Dough, No-Knead Dough, No Machine Dough, Gemma Stafford, Recipes, Bigger Bolder Baking

Hi Bold Bakers!

I’m sure you know by now that bread making is a passion of mine. I adore working with yeast and doughs. I actually moved to the US in 2008 to work in a bakery as their bread baker so I could specialize in the art of bread making and round out my training and skills as a pastry chef.

One technique I have been using in bread making for a few years is the “No Knead” method. It simply means you do not need a machine to knead your dough, what you use is time. It is an incredibly easy way to make beautiful, artisan style bread with all of the lovely texture and flavor you get from a bread you would get in a bakery, but it was homemade.

To shape your finished dough into a loaf, roll your dough into a ball on a well floured surface.

Brioche Recipe

Divide your dough in half and roll out the dough to create two long “sausage” shapes. Pinch the two pieces together at the top and start to braid your dough.

Brioche Recipe Step by Step

Continue the whole way down to the bottom. Then pinch the two end pieces together. You can tuck those pieces underneath the loaf

Brioche Dough Recipe Folding IMG_8677

Place the dough in a butter loaf tin to proof until the dough at least doubles in size. This can take up to 2 hours.

IMG_8781
Once proofed, glaze your brioche loaf gently with some egg wash and bake at 375oF (195oC) for 30 minutes, or until golden brown all over.

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Use your brioche dough to make a lovely Dessert Pizza!

Get more Bread Recipes!

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No-Knead Brioche Dough

4.68 from 49 votes
Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread or even my dessert pizza crust.
Author: adapted from https://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Servings: 1 loaf
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread or even my dessert pizza crust.
Author: adapted from https://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Servings: 1 loaf

Ingredients

  • 2 Cups (250g/9oz) all purpose flour / plain flour
  • 7 tblsp (100g/3 ½ oz) dairy butter, melted
  • cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
  • 2 eggs
  • 2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)
  • 1 tsp salt
  • 1 tsp instant dried yeast

Instructions

  • In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  • Combine eggs, honey, milk, salt and melted butter and whisk together well.
  • Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
  • After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
  • When you are ready to bake your brioche take the dough out of the fridge.I like to let it sit and come to room temperature before I use it as this helps it proof faster.
  • To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)
  • Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
  • Careful brush the soft brioche with some egg wash before you put it in the oven
  • Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
  • The brioche keeps very well for a few days in container or bag, and also can be frozen.

 

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Phyllis1966
4 months ago

Gemma! I used this recipe to make hamburger buns for our burgers tonight. They were beautiful and DELICIOUS! My first time making brioche was such a success. I was nervous because although I followed the recipe to a T, the dough didn’t double for the 3-hour rise. It grew, but didn’t double; no idea why. However, they baked up airy and delicious, so a complete success! Thank you for another perfect and simple recipe. I’m loving these no-knead bread recipes.

5 months ago

Hi, Gemma, I never thought this no kneed method would work but since I have been staying home with my 18 months old toddler, I had to do something so I decided to give it a try, first thing I made was cinnamon rolls but it was very successful so I made again and then I made this crazy dough and made naan bread with curry and seriously it was really good! and I plan to make pizza too! so yesterday I made Brioche dough and baked this morning and it was sooo good and my son loved it!!! Thank… Read more »

Lia
Lia
9 days ago

Hi, Gemma. I’ve tried this recipe and it succed! I was quite proud to myself hahaha. I use the liquid less than 3/4 part. Just like you’ve always mentioned on your replies, it’s advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. This is because each flour absorbs water and hydrates differently.

Thank you for sharing this recipe, Gemma. I learn a lot from your replies in comment section.

Love from Indonesia,
Lia

Elizabeth Mullins
Elizabeth Mullins
19 days ago

Instead of honey, can maple syrup or agave be used? I’d like to share this with my little one who isn’t yet a year old, and honey is therefore out of the question.

Cathy H
2 months ago

Hi Gemma, Should the bread be cooled in the pan or when should it come out of the pan?

Ace
Ace
2 months ago

Hi Gemma! Just made your brioche and it was amazing! But it was kinda crumbly. What might have happened and how do i prevent it?

Aspiring bold baker
2 months ago

Hey Gemma , i really love your recipes but my dough was really soupy I though it would firm up after proofing but after half an hour of proofing it was still runny I ended up having to add extra flour and it was not a small about almost 100 g / 3/4 cup! But I’m glad I continued it as my first banks that I had made it even eaten for my mums birthday turned out to be the best! Do you think it had anything to do with two tbsp extra sugar but maybe if you could update… Read more »

Manika
Manika
3 months ago

Hi!Gemma
Can you please tell the substitute for eggs in this Brioche recipe?

NC
NC
4 months ago

Hi Gemma! Would it be alright to substitute all-purpose flour with bread flour?

Amanda
Amanda
4 months ago

Hi there! I made the brioche the other day, it was fairly successful. But it was also a tad bit crumbly – how can I ensure it will be super soft, and pulls when teared?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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