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Brioche Bread, Brioche Dough, No-Knead Dough, No Machine Dough, Gemma Stafford, Recipes, Bigger Bolder Baking

Brioche Dough (No-Knead)

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Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread.

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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4.66 from 23 votes
No-Knead Brioche Dough
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.

Servings: 1 loaf
Author: adapted from
  • 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
  1. In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  2. Combine eggs, honey, milk, salt and melted butter and whisk together well.
  3. 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.
  4. 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.
  5. 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.
  6. 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)
  7. 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.
  8. Careful brush the soft brioche with some egg wash before you put it in the oven
  9. Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
  10. The brioche keeps very well for a few days in container or bag, and also can be frozen.



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Maxwell Phelps
Miel Salcedo Maguigad
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Leona Shan
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Sherrie Clark on September 6, 2019 at 9:54 am

    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!!

    • Gemma Stafford on September 7, 2019 at 10:29 am

      Yes you can. Brioche are considered as a breakfast bread because they’re a bit sweet and eggy, just like rolls.

  2. ShamimaS on June 7, 2019 at 10:07 pm

    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,

    • Gemma Stafford on June 8, 2019 at 12:40 pm

      Hi there,
      that is great, I am happy to hear this.
      The website is going through an upgrade at the moment, behind the scenes, and that is causing some issues. I will tell the tech people again, but all should be resolved in the next few weeks.
      thank you for your patience, I think the new website will please you,
      Gemma 🙂

      • ShamimaS on June 10, 2019 at 12:33 am


        Thanks for letting know.Eagerly waiting for the upgraded website.


  3. Dottie Allen on May 22, 2019 at 9:12 am

    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

    • Gemma Stafford on May 23, 2019 at 3:07 am

      Hi Dottie,
      Here is my little lecture on this subject, it is confusing, and getting this right will mean great success for your bread.
      Fresh or Compressed Yeast: This should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      To replace fresh yeast with dried yeast:
      For dry active yeast, you generally need to use half the quantity of dried yeast to the quantity of fresh yeast stated in the recipe and for instant yeast, you need to use 1/4 of the quantity of fresh yeast. So if the recipe has 30g (1 ounce) fresh yeast then you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      This is a lot of information, it really is worth getting to grips with it, then you will be a master baker in no time at all,
      Gemma 🙂

  4. Cathereen on February 3, 2019 at 8:38 am

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

    • Gemma Stafford on February 3, 2019 at 10:18 am

      For this recipe, I used plain flour. But you can certainly also use bread flour if that is what you have on hand

  5. Ju on July 25, 2018 at 8:44 pm

    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.

    • Gemma Stafford on July 28, 2018 at 11:50 am

      Hi there,
      I think you can add the chocolate chips at any time really. they will not affect the proofing of the dough. however, to prevent them clumping of the chocolate in one spot in the dough, it may be better to fold them in after the first proofing. i hope this is of help,
      Gemma 🙂

  6. DawnGoldenfire on June 4, 2018 at 8:44 pm

    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 much!!! your recipes are amazing! These no knead doughs are just revolutionary and allowing me to bake so many things!!!!

    • Gemma Stafford on June 5, 2018 at 2:55 am

      Hi there,
      I am really happy when I hear that you guys are getting on well with the bread series. It is revolutionary to be able to bake breads at home, and so easily. Very soon you will be adapting these to your own taste, and the slightly sweeter version is an example. Take a look at the cinnamon roll recipe, this is really like a sweeter brioche, and will work well for you in whatever shape you make it.
      I hope this is of help,
      Gemma 🙂

  7. LadyIreland on May 6, 2018 at 6:02 pm

    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.

    • Gemma Stafford on May 6, 2018 at 10:06 pm

      This is a great brioche because it’s no knead. I hope you like it 🙂


  8. Christine on April 15, 2018 at 3:53 am

    Hi Gemma

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

    • Gemma Stafford on April 15, 2018 at 5:56 am

      Hi Christine,
      I do not have a recipe for the flour required, and this is what you need. A good flour, which has been formulated to work with yeast, should give a reasonably good result.
      There are many good ones on the market, choose a manufacturer you trust. The flours will be blended and have a gum, such as xanthan gum, added to mimic the action of the yeast. Do let us know how you get on with this,
      Gemma 🙂

  9. Miel Salcedo Maguigad on February 11, 2018 at 7:26 am

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

  10. Binu on November 29, 2017 at 9:22 am

    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

    • Binu on November 29, 2017 at 7:24 pm

      Can I replace butter with oil too?

      • Gemma Stafford on November 29, 2017 at 8:16 pm

        Hi Binu,

        Butter is a really important ingredient in Broche so unfortunately you can’t leave it out.


        • Binu on November 29, 2017 at 11:05 pm

          Ok, I have kept in the fridge, made it as per your recipe (with butter and eggs). Will let you know how it goes.

    • Gemma Stafford on November 30, 2017 at 5:42 am

      Hi Binu,

      For this particular recipe eggs are super important. It is an enriched dough with butter and eggs so both are crucial.
      Unfortunately you need them.

      Good Luck,

  11. Jeni on September 3, 2017 at 8:06 pm

    Hi Gemma,
    Making this tonight. I just made the dough and wondering if it’s different than usual doughs. It just seemed more like a batter than a dough. I mean thicker than pancake batter but not forming a ball like dough that I’m used to? I followed the ingredients exactly. Who knows. I just finished mixing and it’s sitting out for the first two hour rise. I’ll let you know how the end result turns out.

    • Jeni on September 3, 2017 at 10:16 pm

      Yeah, I just checked on it after the two hour mark and there is not any change. It hasn’t grown at all. Not sure what I did wrong. I still moved it around a little and then re-covered it and put in the refrigerator. No biggie, if it doesn’t work, I will just try again 🙂

      • Jeni on September 3, 2017 at 10:49 pm

        Sorry to comment so many times, but I found a video and actually my dough looks very similar so it might totally be fine. Keeping fingers crossed because I’ve wanted to try this recipe from a while. Hopeful it’s going to be amazing. 🙂

        • Gemma Stafford on September 4, 2017 at 1:16 am

          Hi Jeni,
          The richer dough can take a little longer to proof, I have been down through your comments, to find the thread of this one. I do hope by now you will have baked this one, and found it to be great. The fermentation process is slow, and it works, and the cold of the fridge just slows the proofing down, it will not stop it.
          The wet dough you describe is ok too, though you can add the liquids carefully, until the dough comes together, you do not dump it all in without knowing what your flour will take, flours from different places, types of wheat, season etc will take up the liquids in different ways, so stop when the dough comes together. However, a wet dough is a good dough! when you proof it, and dump it on to the well floured table, it will resolve quickly, so keep going!
          I am happy that you are getting on well with the other no knead recipes, I think this one will be great for you too.
          Thank you for being in touch, it is all learning!
          Gemma 🙂

          • Jeni on September 5, 2017 at 8:21 pm

            Hi Gemma! It came out beautiful and delicious!!! I tried to upload a photo but it isn’t showing. But OMGooooooodness it’s so good! I will be making this one often and for friends too. Thank you for the recipe! 🙂

            • Gemma Stafford on September 6, 2017 at 8:06 pm

              Hi Jeni,

              Is your picture up there now? they don’t automatically go up because we have to approve them before they go up on the site. It stops an unsavory pictures ending up there :).

              Really delighted you liked it.

      • Binu on December 8, 2017 at 7:06 pm

        Hey, I tried making this dough the second time, it didn’t rise at all, kept it out for 12 hours. I didn’t sponge the yeast, which I usually do. Now I m figuring out how to turn it to chapatis. 🙂

        • Gemma Stafford on December 9, 2017 at 12:15 pm


          I’m really surprised to hear it didn’t rise. I stopped sponging yeast years ago as I realized you get the same results by just mixing it into your flour.

          One this that can make it not rise is if the yeast was put directly on the salt in the bowl. Salt kills yeast.

          Hope this helps,

  12. Jane on July 19, 2017 at 10:29 am

    Hi Gemma,

    Thanks for this amazing recipe! I’m terrible at baking, but your detailed instructions make it so much easier!

    Just want to make sure though, the instant yeast used here is different than the active dry yeast, right? So the two can not be substituted with each other in this recipe and all the other ones on your website? I also saw there is a type of nutritional yeast on the local supermarket shelf, which category does it fell in?

    Thanks again!

    • Gemma Stafford on July 20, 2017 at 2:51 am

      Hi Jane,
      yes, you are right, there is a difference. In a fermented dough the effect will be much the same no matter which one you use. Instant yeast can be added directly to the dry ingredients in most recipes. Active dry yeast can be a little more granular, and benefits from sponging, before adding it to any recipe. sponging allows the yeast to be re-constituted, in the measure of blood temperature water (liquids) to be used in the recipe, and fed, with a touch of sugar, or flour from the recipe.This will take about 5 mins. You will see a sponge forming on top of the water/liquid. stir this through, and add to the flour. This gives the dough a great start too!
      Thank oyu for this question, it will help other Bold Bakers,
      Gemma 🙂

  13. Cindylou on March 18, 2017 at 1:35 am

    Hi Gemma! Thank you for all the lovely baking recipes (especially bread; yum!) I have a question about your “no knead” doughs. Although it’s a great technique, how would I be able to recreate them in a machine, incase I don’t have time to prep the dough in advance? Also, will mixing the dough in a machine yield the same lovely texture from your no knead method? Thank you so much!

    • Gemma Stafford on March 19, 2017 at 6:00 am

      Hi Cindy,
      use the dough hook in your mixer.
      When I want this in a hurry I first of all sponge the yeast in the water, at blood temperature. A teaspoon of sugar helps this.
      So, 1 teaspoon of dried yeast, 1 teaspoon of sugar, any type, 350ml of warm water (barely warm).
      Measure the water into a jug, stir in the sugar, then the yeast and allow to stand for five mins.
      You will see a foam on the top of the water.
      add the flour and salt to your mixer, and turn it on. Add the liquids to the mixer, 3/4 at first and the remainder until the dough forms a ball, which has a ‘foot’ attaching it to the bottom of the bowl.
      Knead for 5 mins. Cover the bowl, leave at room temperature for about 2 hrs, or until the dough has at least doubled in size. Knock it back, shape it, prove again for about one hour, and bake at 220C for about 35 – 40 mins, depending on your oven,
      Gemma 🙂

      • Cindylou on March 19, 2017 at 11:35 pm

        Thanks Gemma, that was very informative! I’ll definitely try it out ?

  14. Sai on November 16, 2016 at 3:45 am

    Can this same dough be fried to make brioche doughnuts?

    • Gemma Stafford on November 17, 2016 at 1:57 am

      Sure, why not! experiment, that is what it is all about,
      Gemma 🙂

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