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Brioche

Name: Brioche
Yield: 12 individual brioches
Cuisine: France
Ingredients: 375 g Strong white bread flour; 40 g Caster sugar; 5 g Instant dried yeast Use ordinary instant yeast; follow its packet instructions.; 7 g Fine salt; 75 mL Whole milk Cool or at room temperature, not hot.; 3 Eggs Medium UK or large US eggs; about 150 g altogether without shells.; 185 g Unsalted butter Soft enough to dent but still cool; cut into six pieces.; 10 g Unsalted butter Softened.; 1 Egg Beaten; brush on a thin coat and discard leftover wash.

Makes: 12 individual brioches
Heat: 190°C conventional
Baking time: 18–22 min
Cuisine / style: France

France · Brioche

Brioche

Twelve buttery breakfast rolls with a fine, tender crumb. Make the dough the evening before so it is firm enough to shape the next morning.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	375 g
Dough	Caster sugar	40 g
Dough	Instant dried yeast	5 g	Use ordinary instant yeast; follow its packet instructions.
Dough	Fine salt	7 g
Dough	Whole milk	75 mL	Cool or at room temperature, not hot.
Dough	Eggs	3	Medium UK or large US eggs; about 150 g altogether without shells.
Dough	Unsalted butter	185 g	Soft enough to dent but still cool; cut into six pieces.
Tin	Unsalted butter	10 g	Softened.
Glaze	Egg	1	Beaten; brush on a thin coat and discard leftover wash.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
12-hole standard muffin tin	Borrow a muffin tray. Paper cases alone do not hold their shape when filled with batter.
Wells about 70 mm wide and 35 mm deep	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Small bowl for the glaze egg	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 18–22 min

Makes: 12 individual brioches
Heat: 190°C conventional
Plan for: 970 min total; 50 min active

Method

01 · Mix and develop the dough
10–13 min
Use: Strong white bread flour; Caster sugar; Instant dried yeast; Fine salt; Whole milk; Eggs
Put the flour, sugar, yeast, salt, milk and three dough eggs in a stand-mixer bowl. Fit the dough hook, mix on low until combined, then knead at the manufacturer’s recommended dough speed for 8–10 minutes. Scrape down the bowl as needed.
Ready when: The dough is cohesive and stretches before tearing; it may still cling to the bottom of the bowl.
01 Brioche — step 1Develop the dough before adding the butter.
02 · Work in the butter
12–18 min
Use: Unsalted butter
With the mixer running slowly, add the butter a piece at a time, waiting until each piece disappears before adding the next. Keep mixing, allowing 12–18 minutes in total for adding the butter and finishing the dough. Scrape the bowl once or twice. If the dough becomes greasy or the bowl feels warm, stop and chill the covered bowl for 15 minutes before continuing.
Ready when: The butter is fully absorbed. The dough looks smooth and glossy and can stretch into a thin patch without immediately breaking.
02 Brioche — step 2Mix until the butter is absorbed and the dough stretches thinly.
03 · Let the dough begin to rise
60 min
Use:
Scrape the dough into a covered bowl with room for expansion. Leave at about 22–24°C for 1 hour.
Ready when: The dough begins to swell and feels lighter; it does not need to double before chilling.
03 Brioche — step 3Cover the dough for its first rise.
04 · Chill overnight
480–720 min
Use:
Press the dough down gently, cover the bowl well and refrigerate for 8–12 hours. Allow space under the cover for the dough to expand.
Ready when: The dough is cold and firm enough to lift and divide without smearing.
04 Brioche — step 4Refrigerate the covered dough with room to expand.
05 · Shape the rolls
12–15 min
Use: Unsalted butter
Grease all twelve wells of a standard muffin tin with the tin butter. Divide the cold dough into twelve equal pieces, about 70 g each. Fold each piece’s edges into its centre, turn it over and cup it against the clean work surface to make a smooth ball. Put each ball seam-side down in a well.
Ready when: The balls are evenly sized with closed seams. Work while the dough is cold; chill it briefly if it softens.
05 Brioche — step 5Shape twelve equal balls and place them in the greased muffin tin.
06 · Proof the rolls and heat the oven
150–240 min
Use:
Cover the tin loosely and let the buns rise at about 24–26°C for 2½–4 hours. Keep them away from direct heat. During the final 20 minutes, heat a conventional oven to 190°C with a rack in the middle.
Ready when: The buns are noticeably larger, soft and gently wobbly. A light fingertip dent returns slowly; tight, firm dough needs more time.
06 Brioche — step 6Let the buns rise until noticeably larger and soft.
07 · Glaze and bake
18–22 min
Use: Egg
Brush the tops lightly with the beaten glaze egg without letting it pool around the edges; discard unused wash. Bake at 190°C conventional for 18–22 minutes, checking from 18 minutes. If the tops darken before the centres are baked, cover loosely with foil.
Ready when: The tops are deep golden and the sides feel set. A probe inserted into the centre of a middle bun should read at least 88°C.
07 Brioche — step 7Bake the lightly glazed buns until deep golden and set.
08 · Cool the brioches
60 min
Use:
Leave the buns in the tin for 5 minutes, then lift them onto a wire rack. Let them cool for about 1 hour before storing.
Ready when: The sides hold their shape and the centres no longer release visible steam when opened.
08 Brioche — step 8Lift the buns onto a wire rack to cool.

What to look for

Stage	Look / feel for	Needs attention
Mix and develop the dough	The dough is cohesive and stretches before tearing; it may still cling to the bottom of the bowl.
Work in the butter	The butter is fully absorbed. The dough looks smooth and glossy and can stretch into a thin patch without immediately breaking.
Let the dough begin to rise	The dough begins to swell and feels lighter; it does not need to double before chilling.
Chill overnight	The dough is cold and firm enough to lift and divide without smearing.
Shape the rolls	The balls are evenly sized with closed seams. Work while the dough is cold; chill it briefly if it softens.
Proof the rolls and heat the oven	The buns are noticeably larger, soft and gently wobbly. A light fingertip dent returns slowly; tight, firm dough needs more time.
Glaze and bake	The tops are deep golden and the sides feel set. A probe inserted into the centre of a middle bun should read at least 88°C.
Cool the brioches	The sides hold their shape and the centres no longer release visible steam when opened.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Butter smears around the bowl instead of mixing in.	The butter was too soft, added too quickly, or the dough became warm.	Stop mixing and chill the covered bowl for 15 minutes, then resume slowly.	Use cool, pliable butter and add it in small portions after developing dough strength.
The shaped buns stay small and firm.	The chilled dough is still cold, the room is cool, or the yeast is weak.	Allow more time in a mild 24–26°C place and watch for swelling and softness.	Use yeast within date and allow several hours for final proof; do not use a hot oven to hurry the buns.
The outside is dark but the centre is doughy.	The buns browned before enough heat reached the centres.	Cover loosely with foil and continue baking until the centres set and reach at least 88°C.	Use equal portions, preheat accurately and check a middle bun rather than relying on colour alone.

Storage: Once completely cool, keep airtight at room temperature for up to 2 days. Freeze the cooled buns in a sealed bag for up to 2 months. Thaw while wrapped, then warm at 150°C conventional for 5–8 minutes if desired.; Contains: wheat, gluten, egg, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Brioche

Twelve buttery breakfast rolls with a fine, tender crumb. Make the dough the evening before so it is firm enough to shape the next morning.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	375 g
Dough	Caster sugar	40 g
Dough	Instant dried yeast	5 g	Use ordinary instant yeast; follow its packet instructions.
Dough	Fine salt	7 g
Dough	Whole milk	75 mL	Cool or at room temperature, not hot.
Dough	Eggs	3	Medium UK or large US eggs; about 150 g altogether without shells.
Dough	Unsalted butter	185 g	Soft enough to dent but still cool; cut into six pieces.
Tin	Unsalted butter	10 g	Softened.
Glaze	Egg	1	Beaten; brush on a thin coat and discard leftover wash.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
12-hole standard muffin tin	Borrow a muffin tray. Paper cases alone do not hold their shape when filled with batter.
Wells about 70 mm wide and 35 mm deep	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Small bowl for the glaze egg	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 12 individual brioches
Heat: 190°C conventional
Allow: 970 min total; 50 min active

How do I make it?

Mix and develop the dough
10–13 min
Put the flour, sugar, yeast, salt, milk and three dough eggs in a stand-mixer bowl. Fit the dough hook, mix on low until combined, then knead at the manufacturer’s recommended dough speed for 8–10 minutes. Scrape down the bowl as needed.
Develop the dough before adding the butter.
Ready when: The dough is cohesive and stretches before tearing; it may still cling to the bottom of the bowl.
Work in the butter
12–18 min
With the mixer running slowly, add the butter a piece at a time, waiting until each piece disappears before adding the next. Keep mixing, allowing 12–18 minutes in total for adding the butter and finishing the dough. Scrape the bowl once or twice. If the dough becomes greasy or the bowl feels warm, stop and chill the covered bowl for 15 minutes before continuing.
Mix until the butter is absorbed and the dough stretches thinly.
Ready when: The butter is fully absorbed. The dough looks smooth and glossy and can stretch into a thin patch without immediately breaking.
Let the dough begin to rise
60 min
Scrape the dough into a covered bowl with room for expansion. Leave at about 22–24°C for 1 hour.
Cover the dough for its first rise.
Ready when: The dough begins to swell and feels lighter; it does not need to double before chilling.
Chill overnight
480–720 min
Press the dough down gently, cover the bowl well and refrigerate for 8–12 hours. Allow space under the cover for the dough to expand.
Refrigerate the covered dough with room to expand.
Ready when: The dough is cold and firm enough to lift and divide without smearing.
Shape the rolls
12–15 min
Grease all twelve wells of a standard muffin tin with the tin butter. Divide the cold dough into twelve equal pieces, about 70 g each. Fold each piece’s edges into its centre, turn it over and cup it against the clean work surface to make a smooth ball. Put each ball seam-side down in a well.
Shape twelve equal balls and place them in the greased muffin tin.
Ready when: The balls are evenly sized with closed seams. Work while the dough is cold; chill it briefly if it softens.
Proof the rolls and heat the oven
150–240 min
Cover the tin loosely and let the buns rise at about 24–26°C for 2½–4 hours. Keep them away from direct heat. During the final 20 minutes, heat a conventional oven to 190°C with a rack in the middle.
Let the buns rise until noticeably larger and soft.
Ready when: The buns are noticeably larger, soft and gently wobbly. A light fingertip dent returns slowly; tight, firm dough needs more time.
Glaze and bake
18–22 min
Brush the tops lightly with the beaten glaze egg without letting it pool around the edges; discard unused wash. Bake at 190°C conventional for 18–22 minutes, checking from 18 minutes. If the tops darken before the centres are baked, cover loosely with foil.
Bake the lightly glazed buns until deep golden and set.
Ready when: The tops are deep golden and the sides feel set. A probe inserted into the centre of a middle bun should read at least 88°C.
Cool the brioches
60 min
Leave the buns in the tin for 5 minutes, then lift them onto a wire rack. Let them cool for about 1 hour before storing.
Lift the buns onto a wire rack to cool.
Ready when: The sides hold their shape and the centres no longer release visible steam when opened.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Butter smears around the bowl instead of mixing in.	The butter was too soft, added too quickly, or the dough became warm.	Stop mixing and chill the covered bowl for 15 minutes, then resume slowly. Use cool, pliable butter and add it in small portions after developing dough strength.
The shaped buns stay small and firm.	The chilled dough is still cold, the room is cool, or the yeast is weak.	Allow more time in a mild 24–26°C place and watch for swelling and softness. Use yeast within date and allow several hours for final proof; do not use a hot oven to hurry the buns.
The outside is dark but the centre is doughy.	The buns browned before enough heat reached the centres.	Cover loosely with foil and continue baking until the centres set and reach at least 88°C. Use equal portions, preheat accurately and check a middle bun rather than relying on colour alone.

Useful recipe notes

Contains: wheat, gluten, egg, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Brioche at a glance

Makes: 12 individual brioches
Heat: 190°C conventional
Baking time: 18–22 min
Cuisine / style: France
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	375 g	100%
Caster sugar	40 g	10.7%
Instant dried yeast	5 g	1.3%
Fine salt	7 g	1.9%
Unsalted butter	185 g	49.3%

Method

01 · Mix and develop the dough

02 · Work in the butter

03 · Let the dough begin to rise

04 · Chill overnight

05 · Shape the rolls

06 · Proof the rolls and heat the oven

07 · Glaze and bake

08 · Cool the brioches

What to look for

Troubleshooting

How do I make it?

Mix and develop the dough

Work in the butter

Let the dough begin to rise

Chill overnight

Shape the rolls

Proof the rolls and heat the oven

Glaze and bake

Cool the brioches

What can go wrong, and how can I fix it?

Brioche at a glance