Breads & Doughs

Brioche Dough (No-Knead)

4.72 from 57 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

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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.

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.


Use your brioche dough to make a lovely Dessert Pizza!

Get more Bread Recipes!

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No-Knead Brioche Dough

4.72 from 57 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
Servings: 1 loaf
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
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
Servings: 1 loaf


  • 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


  • In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  • Combine eggs, honey, milk 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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3 years 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.

HyeMi Jung
HyeMi Jung
4 years 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 »

7 years ago

Can this same dough be fried to make brioche doughnuts?

1 month ago

Hi Gemma,

I would like to make hoagie buns with this recipe, at least 6 buns. Do you think there would be enough dough? Should I double the recipe? I like the overnight rest and the addition of eggs. If this wouldn’t work, do you have a different recipe? Thanks

Angela Gottheil
Angela Gottheil
1 year ago

Hi Gemma. I’m just wondering if I could substitute bread flour for all-purpose and, if so, do I keep the amount of flour the same?

George Haddad
1 year ago

I got a lot of free time recently for baking and I’m being productive in the kitchen. So I especially check your recipes cause I’ve been following you since almost the start of Bigger Bolder Baking on Youtube and they make multi tasking much easier. Most of them require very little effort (quick preparation/baking time, no knead, proofing overnight…etc) yet with great results! Actually made this Brioche bread before with oil, it was fluffy and light in flavor. Made it again today with butter, tasted like a dense cake. Different texture and slightly different flavor, both were so good. But… Read more »

Last edited 1 year ago by George Haddad
2 years ago

Hi gemma! I just took my dough out of the fridge after about 18 hours and it barely rose at all. I’m not sure what I did wrong!

2 years ago

Gemma, you are a 💎. The Brioche 🍞 was exploding with the butter flavour. The right balance of a bread and the denseness of a speciality 🥖.
Many thanks!!

3 years ago

Hey Gemma

Recently got into baking and I just love your recipes! I was hoping to use this no knead recipe to make anpan (red bean buns). Have you ever tried stuffing this dough with anything?

3 years ago

Hi Gemma!

Hope you all are doing well.
Today I made the bread again but this time with whole wheat flour,just loved it,I have also shared a pic.


This Recipe Made By Bold Bakers

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Maxwell Phelps



Miel Salcedo Maguigad

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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