Breads & Doughs

Brioche Dough (No-Knead)

4.66 from 23 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.

IMG_8850

Use your brioche dough to make a lovely Dessert Pizza!

Get more Bread Recipes!

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No-Knead Brioche Dough

4.66 from 23 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 http://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 http://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.

 

Submit your own photos of this recipe

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Comments & Reviews

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Ameesi
Member
Ameesi
2 months ago

Can I use the brioche dough for rolls also and if so do I do or add anything else? I just started seeing your post on FB and am a fan now. I ordered you new cookbook last night from Amazon. Can’t wait to use some of the recipes. A new devoted fan!!

ShamimaS
Member
ShamimaS
5 months ago

Hi Gemma!

This bread is really very nice.Made it just now and eat it in the breakfast. Everyone loved it.
But still the photo uploading problem exists.

Thanks dear.

With Love,
Shamima

Member
Dottie Allen
5 months ago

Hi Gemma
i was wondering if i can use active dried yeast and is there a difference between dried and active dried .
I have never made bread but i wanna try this one i have looked at in the stores and its really expensive..
tyvm and have a wonderful day

Muffyboo
Member
Muffyboo
9 months ago

Do you use plain flour or strong bread flour? Thanks in advance!

Ju
Guest
Ju
1 year ago

Hi Gemma,
The first time I made this, it came out too salty for me. So I lowered the salt the second time and it is just perfect. I’m never good at kneading and making bread. But with your recipe, everything is much easier.

I like the chocolate chip brioche so I would love to add the chocolate chips to the bread. Could you please let me know how can I add it? Thank you very much for all the great recipes and your help.

DawnGoldenfire
Member
DawnGoldenfire
1 year ago

This bread came out fantastic! the perfect light buttery, fluffy texture! My kids are asking for the sweeter flavor that we get from Trader Joe’s and Barron’s Market version of brioche ..any idea how much sugar I should add to this? and could I do a little vanilla, how much would you recommend to get that sweeter dessert flavor? Also, will the sugar or vanilla affect the texture and is there anything else in the ingredients that I would need to change if I add some sugar and vanilla? Oh and what type of sugar would you recommend? Thanks so… Read more »

Member
LadyIreland
1 year ago

Thank You Gemma!! I was watching Donal’s channel and during his visit to Hong Kong he ate some PBJ stuffed french toast with brioche bread but neglected to give the recipe for the bread. This weekend is going to be sheer indulgence.

Christine
Guest
Christine
1 year ago

Hi Gemma

Can this recipe be modified for gluten free, if it can do you have any suggestions?

Member

Gemma, once again, thank you for this recipe. Makes bread making so easy.

Binu
Member
Binu
1 year ago

Hey Gemma, I have made breads before with eggs, wanted to try a eggless version. Can I replace eggs with milk in this recipe? Thanks in advance

About Us

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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