Breads & Doughs Brioche Dough (No-Knead) 4.59 from 31 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread. By Gemma Stafford | May 28, 2015 | 201 Last updated on January 15, 2021 This post may contain affiliate links. Please see my full disclosure for details. 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. 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. Continue the whole way down to the bottom. Then pinch the two end pieces together. You can tuck those pieces underneath the loaf 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! Crazy Dough: One Bread Recipe with Endless Variations Cinnamon Raisin Bread Whole Wheat Bread Follow Bigger Bolder Baking on Pinterest. Try These Recipes! Getting Bread To Rise (And Why It Happens)Better Frozen Pizza From ScratchPerfectly Cheesy Monkey BreadBest-Ever Banana Bread Recipe No-Knead Brioche Dough 4.59 from 31 votes Print Recipe Add to Favorites Loading… 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 Breakfast Baking Pans Oven Prep Time 40 minsCook Time 30 minsTotal 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 flour7 tblsp (100g/3 ½ oz) dairy butter, melted⅓ cup (5 tablespoons/70g/2 ½ floz) milk at room temperature2 eggs2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)1 tsp salt1 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 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 ovenBake 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.