How To Make Soft Brioche Dough (Step-By-Step Guide) Recipe
Learn how to make soft, enriched brioche dough using a tangzhong method that creates a tender, elastic texture perfect for making classic brioche loaves or buns. This step-by-step guide breaks down the mixing, kneading, and proofing process to achieve a beautifully soft and buttery brioche.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 25 hours
- Yield: 10 servings
- Category: Bread
- Method: Stovetop
- Cuisine: French
Ingredients
Tangzhong
- 15 g all-purpose flour (plain flour)
- 75 g cold tap water
Brioche Dough
- 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)
Instructions
- Tangzhong Preparation: Combine 15 g flour and 75 g cold water in a small saucepan. Whisk continuously over medium heat for 2-3 minutes until the mixture thickens into a smooth, pudding-like consistency.
- Cooling Tangzhong: Transfer the hot mixture to a small bowl and press plastic wrap directly onto the surface to prevent skin formation. Let it cool to room temperature before use. Do not refrigerate.
- Mix Dry Ingredients: In the stand mixer’s bowl fitted with a dough hook, combine 275 g flour, 30 g sugar, 5 g salt, 5 g instant yeast, and 5 g milk powder. Mix until evenly combined.
- Mix Wet Ingredients: In a large jug, whisk together 50 g eggs and 100 g whole milk until well combined.
- First Knead: Add the wet mixture and the cooled tangzhong to the dry ingredients bowl. Mix using dough hook on low speed (30%) for 15 minutes to form the initial dough.
- Rest Dough: Stop mixer, cover the bowl with plastic wrap, and let dough rest for 10-15 minutes to relax gluten for improved elasticity and smoothness.
- Second Knead: Resume kneading on 30% speed for 5 more minutes to continue gluten development.
- Kneading Test: Stretch a small piece of dough between your fingers; it should form a thin, translucent sheet without tearing, indicating sufficient gluten development.
- Add Butter and Finish Kneading: Gradually add 65 g softened butter in small portions while mixing at low speed. Allow each portion to incorporate before adding more. Continue kneading for 5-10 minutes until dough is smooth, elastic, and pulls cleanly from the bowl. If dough becomes too warm and shiny at first butter addition, chill in fridge for 10 minutes and continue.
- First Proof (Room Temperature): Transfer dough to a large bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- Second Proof (Cold Rise): Refrigerate dough for at least 2 hours, up to 8 hours or overnight, to develop flavor and texture.
- Ready to Use: After cold proofing, shape the dough as desired and bake. A full loaf usually takes 20-25 minutes; smaller buns take about 12 minutes at appropriate baking temperature until golden brown.
Notes
- Use softened butter (room temperature) for best incorporation during kneading.
- Measuring eggs by weight ensures consistent hydration for dough.
- Milk powder enhances dough tenderness and improves crumb structure.
- Using tangzhong (flour-water roux) helps retain moisture and softness in brioche.
- Temperature control during kneading is critical; if dough becomes too warm, chill briefly before continuing.
- Proofing times may vary depending on ambient temperature; dough should roughly double in size after room temp proof.
- Optional egg yolk in egg wash can add richer color and shine to baked brioche.
