Name: How To Make Soft Brioche Dough (Step-By-Step Guide) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 25 h
Cuisine: French
Ingredients: 15 g all-purpose flour (plain flour); 75 g cold tap water; 275 g all-purpose flour (plain flour); 30 g caster sugar; 5 g fine salt; 5 g instant dry yeast; 5 g milk powder; 50 g eggs (cold, weighed by weight); 100 g whole milk (cold); 65 g unsalted butter, softened; 1 large egg (50-55 g, room temperature); 1 egg yolk (optional); 20 g whole milk (room temperature)

Jump to Recipe· 3.9 from 7 reviews

If you’ve ever dreamed of crafting bakery-quality bread at home, then this How To Make Soft Brioche Dough (Step-By-Step Guide) Recipe is here to bring that dream to life. This buttery, pillowy dough is the star of so many indulgent creations, from delicate rolls to rich loaves that melt in your mouth. What makes brioche so special is its ultra-soft texture and subtle sweetness, achieved through a perfect blend of ingredients and a little patience. I’m thrilled to share this detailed guide that will have you confidently mastering the dough, one step at a time, so you can enjoy luxuriously tender homemade brioche anytime you want.

Ingredients You’ll Need

A close-up image of smooth, pale beige dough ball resting gently in a pair of woman's hands. The dough has a soft, slightly shiny surface with no cracks or rough spots. Behind the hands is a clear glass bowl with remnants of dough stuck on the sides, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, wholesome ingredients, each playing a vital role in delivering that perfect brioche crumb and flavor. From the flour providing structure to the softened butter adding richness and tenderness, every element has its purpose in creating this soft dough masterpiece.

15 g all-purpose flour: Used in the tangzhong paste for a creamy, tender crumb.
75 g cold tap water: Combined with flour for the tangzhong, crucial for moisture retention.
275 g all-purpose flour: Forms the base of the dough’s structure.
30 g caster sugar: Adds a gentle sweetness and enhances browning during baking.
5 g fine salt: Balances sweetness and strengthens gluten.
5 g instant dry yeast: The magical leavening agent that gives the dough lift and softness.
5 g milk powder: Boosts flavor and enhances crust color.
50 g eggs (cold): Adds richness and helps create that tender crumb.
100 g whole milk (cold): Provides moisture and contributes to a tender texture.
65 g softened unsalted butter: Essential for that buttery softness; must be softened but not melted.
1 large egg (room temperature): For brushing on top to achieve a shiny golden crust.
1 egg yolk (optional): Sometimes added to the egg wash for extra shine and color.
20 g whole milk (room temperature): Mixed with egg for the egg wash.

How to Make How To Make Soft Brioche Dough (Step-By-Step Guide) Recipe

Step 1: Prepare the Tangzhong Paste

Begin by whisking together 15 g of all-purpose flour and 75 g of cold tap water in a small saucepan. Over medium heat, keep whisking continuously for 2 to 3 minutes until it thickens into a smooth, pudding-like paste. This tangzhong method is what gives your brioche extraordinary softness and keeps it fresh longer.

Step 2: Cool the Tangzhong

Once thickened, transfer the tangzhong to a small bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Let it sit at room temperature until fully cooled before using. This step can be done hours in advance but avoid refrigerating it, as that affects the texture.

Step 3: Mix Dry Ingredients

In the bowl of your stand mixer fitted with a dough hook, combine 275 g all-purpose flour, 30 g caster sugar, 5 g fine salt, 5 g instant dry yeast, and 5 g milk powder. Mixing these dry ingredients first ensures an even distribution of flavors and leavening agents throughout the dough.

Step 4: Combine Wet Ingredients

In a separate jug, whisk together the 50 g cold eggs and 100 g cold whole milk until fully blended. This mixture will bring moisture and richness that wakes up the dry ingredients when combined.

Step 5: First Kneading

Add the wet ingredients and the cooled tangzhong paste to the dry mixture in your stand mixer. Mix on low speed (around 30%) with the dough hook for about 15 minutes. This slow kneading develops the gluten essential for a strong but soft dough.

Step 6: Rest the Dough

Stop the mixer and cover the bowl with plastic wrap. Let the dough rest for 10 to 15 minutes. This resting period relaxes the gluten strands, making the dough easier to work with and ultimately softer in texture.

Step 7: Second Kneading

Resume kneading the dough for another 5 minutes on low speed. This step further strengthens the dough’s elasticity, preparing it for the next phase of butter incorporation.

Step 8: Test Dough Elasticity

Take a small piece of dough and stretch it between your fingers. It should form a translucent windowpane without tearing. This classic test confirms your gluten has developed properly. Kneading times can vary depending on your mixer’s power, so trust the feel of the dough.

Step 9: Add the Butter

With the mixer running on low speed, gradually add 65 g of softened butter a small piece at a time, letting each piece mostly absorb before adding more. This process takes about 5 minutes and ensures the butter is fully incorporated, lending brioche its characteristic richness and tender crumb. If your dough appears too shiny or greasy when adding butter, cool it in the fridge for 10 minutes and then continue.

Step 10: Final Kneading

Once all the butter is in, continue kneading on medium-low speed for an additional 5 to 10 minutes until the dough feels smooth, elastic, and pulls cleanly away from the bowl. At this stage a slight stickiness is normal—it’s a sign of a beautifully hydrated dough.

Step 11: First Rise at Room Temperature

Transfer the dough to a large mixing bowl and cover it with plastic wrap. Allow it to rise in a warm spot for about 1 hour until it doubles in size. This proofing unlocks the yeast’s magic and gives the brioche its soft lift.

Step 12: Cold Rise in the Fridge

After the initial rise, place the bowl with dough into the fridge for at least 2 hours or up to 8 hours overnight. This slow, cold fermentation develops complex flavors and improves texture. Don’t skip this step if you can help it!

Step 13: Ready to Shape and Bake

Once your dough has chilled and expanded in the fridge, it’s primed and ready for shaping. Whether you craft a classic loaf or fluffy little buns, baking times will vary: about 20-25 minutes for a loaf and roughly 12 minutes for small buns. Remember to bake until the crust is perfectly golden for that irresistible brioche finish.

How to Serve How To Make Soft Brioche Dough (Step-By-Step Guide) Recipe

The image shows a close-up of a sandwich cut in half, sitting on a white marbled surface. The sandwich bread is light brown with a soft, fluffy texture and small air holes inside. The sandwich has two visible layers: a thin layer of red jelly near the bottom and a thicker layer of creamy peanut butter above it. The layers spread smoothly but not too thick, making the sandwich look simple and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing your brioche with a simple brush of egg wash adds lovely shine and color, but you can also sprinkle pearl sugar, coarse sea salt, or even a hint of sesame seeds for a bit of textural contrast and visual flair. These little touches take your homemade brioche from delicious to dazzling.

Side Dishes

Brioche pairs wonderfully with both sweet and savory accompaniments. Think fresh berries and clotted cream for a dessert twist or soft scrambled eggs and sautéed mushrooms for a comforting brunch spread. Its richness makes it a perfect foil for a wide variety of flavors.

Creative Ways to Present

Why not turn your brioche dough into luscious cinnamon rolls swirled with cinnamon sugar, or slice and toast it to make dreamy French toast? Brioche dough’s versatility invites creativity—it’s equally charming as a bread basket centerpiece or a base for gourmet sandwiches.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover brioche, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to two days to maintain tenderness. Avoid refrigerating it at room temperature as this can dry out the bread.

Freezing

Brioche freezes beautifully. Slice the cooled bread and wrap it tightly in foil or plastic wrap before placing it in a freezer-safe bag. It will keep well for up to three months, ready to be thawed and enjoyed fresh anytime you crave that soft richness.

Reheating

To revive frozen or leftover brioche, warm slices gently in a toaster or oven at low heat to bring back its softness and delicate aroma. Avoid overheating to maintain moisture and avoid drying out the crumb.

FAQs

Can I make this dough without a stand mixer?

Absolutely! While a stand mixer makes kneading a breeze, you can knead this dough by hand. It just requires more time and elbow grease. Be patient during kneading and use the windowpane test to check gluten development.

What is the purpose of tangzhong in this brioche recipe?

Tangzhong is a cooked flour paste that holds extra moisture, creating an incredibly soft texture and extending freshness. It’s a game changer for brioche softness, making this recipe stand out.

Why do I need to chill the dough overnight?

The cold rise slows fermentation, developing deeper flavor and improving dough handling. It also makes shaping easier and contributes to the brioche’s tender crumb and beautiful crust.

Can I substitute butter for margarine or oil?

For authentic flavor and texture, butter is the best choice. Margarine or oil will change the taste and texture, resulting in a less rich and tender brioche.

How can I tell when the brioche is baked perfectly?

Look for a deep golden-brown crust that is shiny and slightly firm. The bread should sound hollow when tapped, indicating it’s cooked through but still soft inside.

Final Thoughts

Making brioche at home might sound intimidating but this How To Make Soft Brioche Dough (Step-By-Step Guide) Recipe makes it approachable and incredibly rewarding. The moment you pull those warm, buttery loaves from your oven, you’ll know the effort was worth every minute. So go ahead, embrace the process, and treat yourself to the joy of fresh homemade brioche—you deserve it!