Basic Brioche Dough
Makes 12 Mini Brioche à Tête, 1 large Brioche à Tête, 1 Bubble-Top Brioche Loaf, or 1 Brioche au Chocolat Loaf
  • ⅓ cup warm whole milk (80°F to 100°F)
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (9 grams) active dry yeast
  • 3¼ cups (406 grams) all-purpose flour, divided
  • 5 large eggs, room temperature
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand for 10 minutes. Add 1½ cups (188 grams) flour and eggs, and beat at medium-low speed until smooth, 2 to 3 minutes. Remove paddle, and cover; let stand for 30 to 45 minutes. At the end of this initial fermentation process, there should be small bubbles forming around the edges of the mixture.
  2. Replace paddle attachment with the dough hook. Add remaining 1¾ cups (218 grams) flour and salt. Knead at medium speed until dough pulls away from sides of the bowl and is smooth and elastic, 8 to 10 minutes.
  3. With mixer running at medium speed, add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. Spray a large bowl with baking spray with flour. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1½ to 2½ hours.
  4. On a lightly floured surface, turn out dough and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate for at least 8 hours or overnight (up to 16 hours).
Recipe by Bake from Scratch at