Brioche Dough Recipe

Brioche Dough Recipe | Artisan Bread in Five Minutes a Day

Here is a classic fall recipe with a twist. It is a lovely and quick dessert, especially if you have a bucket of brioche on hand. For those of you who do not already own The New Artisan Bread in Five Minutes a Day, here is the recipe and it can be used for all of these wonderful treats: caramel sticky buns, grilled fruit tart, fresh fruit muffins, Brioche à tête, apricot pastries and fabulous doughnuts! Actually the possibilities are endless, just use your imagination and let us know what treats you’ve come up with.

Brioche Dough (makes about 4 loaves)

1 1/2 cups (340g) lukewarm water

1 tablespoon Active Dry, or Quick-Rise yeast (1 packet)

1 tablespoon kosher salt

8 large eggs, lightly beaten, AT ROOM TEMPERATURE (this is important for faster rising)

1/2 cup (170g) honey

1 1/2 cups (340g) unsalted butter, melted

7 1/2 cups (1065g) unbleached all-purpose flour

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until all of the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours. Note: Sometimes with brioche, with so much cold egg, if you don’t use warm enough water, the initial rise can be very slow. Professionals would fix this by letting the eggs come to room temperature, which solves the problem. You can do that, or just make sure that your final mixture of egg/butter/water is nice and warm (but not hot, or you can kill the yeast).

The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. It can be used to create the Tatin or any of these brioche recipes: caramel sticky buns, grilled fruit tart, Fresh Fruit Muffins, Brioche à tête, apricot pastries and fabulous doughnuts! The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.

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528 thoughts on “Brioche Dough Recipe

  1. Help help!!! I have used the brioche many times and have had wonderful success. Yesterday however I was preparing two type of bread and noticed the bread was not rising as it should.. I thought that I had probably forgotten the yeast so I added it and let it rise. The rise looked good but did not fall so i gently pushed it down. I discovered that I had not mixed the yeast in properly and some of it was in little clumps. I mixed these back in and returned to the fridge. This morning it has risen again and looks like I am used to. What are my chances of pulling this off ? I am making the cinnamon swirl bread. If not what can I use this expensive batter for?


    1. I think you’ll have no problem at all when you bake this off. Just go ahead with it!

      One thing– I know we say “…rise and then falls,” but it doesn’t always, and you certainly don’t have to push it down if it doesn’t.

      Sometimes in brioche, with so much cold egg, if you don’t use warm enough water, the initial rise can be very slow. Professionals would fix this by letting the eggs come to room temperature, but we didn’t want to add the complexity. Or just make sure your final mixture of egg/butter/water is nice and warm (but not hot, or you can kill the yeast).

    1. Hi Brian,

      I have tried it with the Master recipe and the Brioche. It works well, but obviously is not a 5 minute process.

      Thanks, Zoë

      1. Laminate? Laminate? Laminate? Are we talking about laminating the initial dough making, with hard butter instead of melted, or adding another step after making the basic brioche dough by adding more butter a la danish pastry or puff pastry?
        I tried layering the chilled brioche dough more butter and ended up with a modified disaster. Got a finished product out of this coffee cake attempt but it was a struggle to say the least.

      2. Hi Walt,

        I used the refrigerated dough and laminated semi-soft butter into it. I think I should do a post on this, even though it is not at all a 5 minute process. It may be interesting for some folks to see.

        Cheers, Zoë

      3. Sounds really interesting – like an uber-danish pastry. Think I’ll try it again.
        Question: how much added butter for a pound of dough?
        Think I’ll try this with my olive oil brioche.

      4. Yes please Zoe! And don’t feel bad it’s not strictly 5 minutes anymore. I mean the cinnamon rolls don’t just roll themselves up 🙂

      5. Hi Zoë,

        Did you ever end up writing a post about laminating ABin5 dough? I’d be very interested to read it if you did, but I can’t seem to find it on the site?


      6. We didn’t publish it because it didn’t seem to offer any advantage over just using the brioche, and it was a lot more work…

    2. I am also very interested in hearing about the process you used to laminate this dough. Please tell us about it! Cheers!

      1. I wish I had asked this question! I made 3 batches of the recipe in the book for the truck stop cinnamon rolls. That mean I have at least 15 pounds of dough in my fridge. 24 eggs, a cup and a half of honey, and NINE sticks of butter. LOL. Well, I guess I better look for some more recipes that use brioche dough!

      2. Wow, Jessica, you are going to make some friends, family and neighbors very happy!

        You can just bake it in a loaf pan for some wonderful sandwich bread as well.

        Cheers, Zoë

    1. Hi Sean,

      I have never tried it, but you could replace the honey with sugar. It will make for a tighter dough, since you are removing some liquid, but it should still work. If you give this a try, I recommend a half batch to make sure you like the results.

      Please let me know how it comes out! Zoë

      1. I’m so glad this question was asked! I’m a long-time fan of ABin5 brioche, but we’ve recently discovered that my daughter is allergic to honey (how does that even happen?!?). Do you think maple syrup would work?

      2. You could, but the flavor will be completely different–maple brioche really. Or you could keep the flavor profile as we intended by using sugar (a little less than we call for in honey).

  2. I’ve bought white wheat bread flour from my local health store… I also have all purpose white wheat flour…
    My question is, is either ok to use in the basic and brioche bread recipe. I read in the book to add extra water to bread flour but how much do I add when using the white wheat ‘all purpose’ or white wheat ‘bread flour’

    Luv the book! I’ll never buy bread again! I’m 25 and I finally feel like a grown up who can bake lol

    1. Hi Young-Jin,

      Is the product you are using White Whole Wheat, or just regular all-purpose flour? There is a big difference. Is it Whole Wheat Bread flour or just regular bread flour. All of it is made from wheat, so I’m a little confused by your description. What brand are they?

      Let us know and we can help you figure out how much water you need to add.

      Thanks, Zoë

  3. Blue Star Donuts in Portland Oregon makes theirs with high gluten flour – do you recommend this? And is that different than regular flour (I’m guessing yes!?)

    1. Hi Heidi,

      High gluten flour behaves differently from regular (all-purpose) flour, so you can’t substitute one for the other in recipes. If you use high gluten flour in our recipes you will most likely need to add an additional 1/4 to 1/2 cup water to the recipe. I would try our recipe as written and see if you like the results.

      Thanks, Zoë

    2. Hello Heidi,
      I was wondering if you tried making the recipe with the high gluten flour as Blue Star Donuts does? If so, I would love to hear how it turned out and what adjustments you made for it! Thanks!

      1. We haven’t tried High-gluten (bread) flour for brioche dough– mainly because it’s just not traditional, these are usually expected to be tender and soft. You’d have to increase the water…

  4. Hi, I got this book Artisan bread in 5 minutes, and whoooaaa that changed the entire thing about me producing 4 loaves in 3 days. I am a bread enthusiast and bake for family and sell out surplus. My peeps totally loves these breads and i have a creative time using one load of dough and create an array of loaves. Check out my page at.

    1. Hi Farah,

      How wonderful, so glad you are enjoying all the recipes. Please credit the book anytime you use one of our recipes, so we know to check it out on your page.

      Thanks, Zoë

      1. Thanks made the Brioche today and they worked well. I am wondering if I make a filled one with cream cheese spread and berry compote would that work or the filling leaks out?

      2. I’ve done it, I love it, but yes, it does tend to leak out a bit. Especially if your berry compote is high in moisture.

  5. Hi zoe and jeff
    Is it real y necesary the kosher salt?
    Another thing i hace tried many times to make some bread but the resoult is no always the way I want, sometí es it is to dried and hard as a rock, while others it doesnot cook at all. Help.. Thank you before han.

    1. It doesn’t have to be kosher salt, any coarse salt will work. If you use fine table salt, it’ll be too salty– that packs more tightly in the measuring spoon– but which recipe are you using (which of our books, page number)? See the FAQ about salt.

      Have you tested your oven temp with something like Could explain your variable results.

      Also, what kinds of ingredients are you using? What brands?

      1. Thanks for your replay, I will try doing this recipe today. I live in Mexico and I have not seen your books before but I really like this website since I found it, I am a bread lover, but I think the temperature oven could be the problem. I will tell you how this recipe work out here.

    1. Hi Shawn,

      Our method is based on making a very large batch of dough, that is where the time savings comes from. The batch is much too big for a bread machine. If you made a smaller batch it may work, but I’ve never tried it.

      Thanks, Zoë

  6. Hi, i want to make several celebration breads and am wondering if I can use this dough for Penntone, Stollon. What variations or care needed to be made here. I can do with some guidance. Farah

  7. I made the brioche dough and after rolling it out, spread some Nutella abd then sliced it to bake in cupcake tins…my husband fell in love with me all over again LOL. He took these as
    a snacks while he was out hunting!

  8. hi.. your recipe is very interesting. just a quick question, if i decide to make this ahead, when is the right time to put it in the fridge, before or after the first rise?

  9. I made the dough and baked a batch that day, then it rested in the fridge a week and I made another batch. It rose and baked fine, but it has a strange taste to it. Like it’s a tiny bit sour, but not revolting. What could be wrong, and is it safe to eat?

    1. Hi Sandy,

      Did it have a slight alcohol flavor? It is from the natural fermentation that happens in the dough. It tends to happen more in dough that has been left unused for a few days. If you are using the dough and sprinkling a bit of flour over the top, it tends not to happen as much. You can avoid this by freezing any dough that you aren’t going to use in the first few days.

      Thanks, Zoë

  10. Hi! very excited to try this recipe today… I am waiting of the eggs to warm up a little, but I just realized I don’t have any butter. Will olive oil or melted coconut oil work? Also, I have all purpose unbleached flour and spelt. Could I do 1/3 or 1/2 of the flour total of spelt to make by dough more wholesome?
    Thank you in advance!

    1. Hi Maria,

      It sounds like you’d be better off with our Healthy Bread book, which uses less butter and whole grains in the brioche dough. If you make the changes you have suggested, you are essentially creating a new recipe and will have to do some experimenting. It can be done, but I would start with small batches until you get a bread that you like.

      Cheers, Zoë

      1. I’ve used olive oil instead of butter but reduced it by one half and compensated for liquid loss by adding half a cup of milk. I also added 1/2 tspn ground cardamom and 1 TBS of orange zest for flavor (almost sounds like a provencal recipe; in fact it’s a variation of one).

    1. Hi Ginny,

      Yes, you can replace some or all the water with milk. You may only be able to store it for a few days.

      Enjoy, Zoë

  11. Hi i was wandering how do i prevent the brioche dough fron dry on top when in the refrigerator, thank you so much.

    1. Hi Laudiceia,

      To allow the gas from the yeast to escape you only need a pin hole sized opening. If too much air is allowed into the bucket it will form a skin on the dough. Here is a video about the dough rising, and it shows the size of the hole I have in my lid. You don’t have to have a hole, but if you leave the bucket lid open, just make sure it is just a very slight opening.

      Thanks, Zoë

  12. Thank you soooo much for your recipes. Could you tell me, please, how many grams of flour are in 7 1/2 cups of flour? Thank you.

  13. Just made donuts- yummy! Do you think I could make waffles with the basic brioche dough? Maybe more flour and grease well? I have the restaurant style Belgian waffle maker..

    1. Might work, I’ve never tried this. The problem, if there is one, will be density. Comressed and tough?

      Or, it’ll work just fine! Definitely grease well.

      1. Just made waffles from the brioche dough. The outside was crisp and the inside tender. I used a #3 setting on my Belgian waffle maker and the dough was 3 days old. I’m going to try freezing some.

  14. I’ve loved your master recipe and tried this one (as I love Brioche) but sadly, it came out very crumbly and dense vs light and fluffy – still tasted right just the wrong texture. Any hints on what might have gone wrong?


    1. Hi Miss M,

      Do you have our New Artisan Bread book? If so, you will find a side bar on the Brioche recipe that suggests you knead the dough for a few seconds before shaping into a loaf. This will develop the gluten and give you more of a stretch to the dough. You also want to make sure you are not over baking the loaf or it will be as you describe.

      Hope that helps. Enjoy! Zoë

  15. Hi Zoe,

    Thank you for the prompt response!

    I have the original (although, it’s seen better days so I’ve been referring to the web site more these days). Also, I had to halve the recipe but I didn’t adjust the bake time. Are we supposed to bake for some % less/more if we adjust the recipe in one direction or another? Everything else has come out great! Especially the bagels from the original book (and I’m a NYer originally… 🙂 ).

    I’ll just make french toast from this batch…

    Thanks again.

    1. Hi Miss M,

      If you make a smaller loaf you will want to bake it for less time, since there is less dough to bake through. If the loaf is half the size you’ll want to bake it about 15 minutes less. This will also depend on the shape you are baking, since some loafs are thicker than others.

      Thanks, Zoë

      1. Thank you Zoe! No wonder it was over baked… 😛 🙂 Live and learn – and I guess time to pick up the newer version of the book too. 🙂 Thanks again. I’m making the apple version of the fruit tart this weekend…

  16. I’m looking for a recipe for a cinnamon swirl bread that I believe I made with the brioche dough. I made it a few years ago and thought it was a recipe of yours but I can’t seem to find it. Do you know if you have published a recipe for this?

    1. Do you know if it’s made with whole grain or with white flour? Was it in one of our books? Did you use our Search Bar above, to look for it on the site?

      1. Hi Jeff, I used white flour & I only have the artisan bread in 5 book & it’s not in there so I was thinking I found it on the site but I have searched & can’t seem to find it. I’m letting a loaf rest right now…I just made the brioche recipe & rolled out the dough & sprinkled with cinnamon & brown sugar.

      2. Type “Cinnamon Swirl” into our Search Bar and there it is… that recipe’s just like what it sounds like you’re trying.

  17. Quick question – the recipe calls for 1 tablespoon of yeast and says 1 packed in parenthesis. Don’t packets of yeast only contain 2 1/4 teaspoons of yeast? This recipe looks delicious – I just want to make sure I get it right. Thank you so much!

      1. Yes, it’s slightly imprecise– using a packet is 3/4 teaspoon less yeast. Either will work, but the packet’s a little slower (not really important). Use room temp eggs to speed things.

  18. I would like to use this to make brioche loaves. After it’s chilled, do I shape and let rest in room temp then bake? If i want to add chocolate, do I add it as a ganache or shaved chocolate shavings will work? Thanks!

      1. Hi Zoe and Jeff,
        So it’s midnight and it just came out of the oven…both chocolate and plain versions..delicious! I halved the recipe and the dough came out a little wet compared to another recipe I had tried. I compared the ingredients and I’m thinking the honey could be it. So, I just floured the surface enough but working with the ganache was a little tricky. Both rose perfectly but the plain one had a flat top. Would adding a little bit of flour help solve this or would it turn more dense?
        Thanks for sharing and will definitely give the others a try

      2. Hi Vikki,

        So glad you enjoyed it. Was the dough wet even after you refrigerated it? When you measure the flour do you scoop and sweep the flour or spoon it into the cup?

        Thanks, Zoë

      3. Yes,it was wet before I put in the fridge. I used the scoop and sweep. What’s the diffetence?

      4. Hi Vikki,

        There is quite a bit of melted butter in the recipe, so it will be wet before it is refrigerated. But, the butter sets up when chilled, which should make the dough much easier to work with.

        Scooping the flour, instead of spooning it, into the cup will result in more flour in the recipe. If you spoon the dough will end up too wet.

        Thanks, Zoë

  19. Hi and thanks for the opportunity to comment. I have 2 of your books and have tried several recipes and love them all. I made brioche for the first time and made the orange rolls which were divine. The rest of the dough was on it’s 5th day, so I rolled it out and spread frangipane the top and bottom and some pre-cooked pie filling on the bottom half, then folded the top layer down. I cut the dough into pieces but by that time it was getting soft and came out with unattractive pieces. I wrapped them and put them in the freezer I was thinking after thawing them I would fold each piece in half and put it in a muffin tin to rise & bake so they won’t look so ugly. Do you think this will work?

    1. Hi Darlene,

      I think this will work wonderfully! Be sure to butter the tin well.

      Enjoy and let me know how it turns out.

      Cheers, Zoë

      1. Thanks Zoe – They baked up beautifully and were delicious and looked nice too. Since then I have made the pumpkin oatmeal bread and that was a hit even though I incorrectly measured the water. I am thrilled with your recipes and even when I experiment and deviate from them it still turns out great.

  20. Will this work with a cup to cup ratio gluten free flour?… son has an allergy so everything needs to be gluten free….thank you!

    1. Hi Kris,

      We’ve got several gluten-free brioche recipes. Our Healthy Bread book has a gluten-free chapter and we have an entire book on Gluten-free breads. We haven’t had any luck just swapping in GF flours for our wheat recipes, the water ratio just never seems to work right.

      Thank you! Zoë

  21. Hi Zoë,

    In the book it says the recipes can be easily halfed or doubled.

    Can you tell me how to half it? We have a small family of two, so we won’t be able to use all the dough within 5 days. Don’t want it go to waste. So I’d love to know now to half the recipe ( as well of for other dough recipes in the book)

    Thank you!

    1. Hi Lin,

      All you do is cut the recipe in half. If the recipe calls for 6 cups flour, you’ll use 3 cups. Which book are you using? Are you baking with cup measures or weights?

      Thanks, Zoë

      1. Hi Zoe,

        Thanks for the response. I am using” the new artisan bread in 5 “. So I can just simply reduce everything in half? Including the yeast, and eggs?


  22. Can this be adapted for a savory application?
    I’m thinking of reducing the honey to 60 ml, topping with sesame seeds and shaping as hamburger buns for an upcoming block party. I like that this dough can be made and stored for up to 5 days in the fridge, making it so convenient.
    Thank you.

  23. I just bought your Artisan Pizza and Flatbread book to go along the Healthy Bread & New Artisan Bread collection I have. In the Pizza and New Artisan books your brioche recipes are slightly different. I wanted to try making the hand pies out of the Pizza book w/the dough recipe from the New Artisan book (more eggs and butter, less sugar) Will I get the same results as the recipe in the Pizza book?

  24. I was wondering how much of the brioche recipe you use to make the crock pot nutella bread? I know it says 1.5 lbs, are you weighing out 1.5 lbs or are you scooping out 1/3 or 1/4 of the recipe?

    1. Hi Joanna,

      If you have a scale, then you’d pull out a 1 1/2-pound piece. If you don’t have a scale, then you’ll want a piece that is the size of a small cantaloup.

      Thanks, Zoë

  25. Question…Brioche loaf…trying to make using rectangular loaf in covered pullman pan. Size is 3.5x4x16 inches. Goal is to limit the crust inorder to slice for thick basically crustless french toast. While Hawaiian style long loaf in Portuguese Hawaiian style is the goal, a little sweeter brioche with guave, mango or orange pure puree would be used as part of the liquid.

    So i guess my question goes to the covered pullman pan use and would this recipe work?

    1. Hi Michael,

      Yes, this will work and you’ll want to fill the pan about 1/2 full to get it to rise nicely in the pullman pan.

      Thanks, Zoë

    1. Hi Luisa,

      Brioche is really an egg bread, so it will be hard to replace it with an egg substitute and maintaining the texture and flavor. You can certainly try using an egg replacer, but I would make a small batch (cut the recipe by 1/4) and make sure you like it. There are other recipes in the book that don’t have eggs, but are sweet doughs, which may serve your purposes better.

      Thanks, Zoë

  26. I have tried opening the link you have for caramel sticky buns, but it takes me to the cinnamon rolls on a stick recipe – is the recipe for the caramel sticky buns available? Thank you very much!

  27. I made this dough yesterday and went to use it today after leaving it in the fridge overnight but it was so sticky it was unusable. I was wondering where i went wrong? Was I supposed to knead the dough at all?

    1. Hi Shannon,

      How did you measure your flour? The dough is typically very soft before refrigerating, but after the butter solidifies, it should be a nice dough to work with.

      You can add more flour now and it will be usable. Just add flour to the piece until it comes together and then let it sit about 30 minutes before you try to shape it.

      Thanks, Zoë

  28. Hi Jeff and Zoe, first of all thank you for this recipe, it is really looking nice. I dont know if anyone ask this but can i do this recipe with my bread machine?

    1. Might work–we haven’t gotten much feedback on this from readers, and our dough may be too wet to dissipate the moisture in the relatively closed environment of a bread machine. It may work–interested in your feedback–but it’s an experiment…

  29. Just curious….I don’t think I let my brioche dough rise enough before refrigerating. It was not lovely and soft like your picture above. Can I remove it from the fridge and let it rise again or have I just ruined the batch by not giving it a good first rise? (I hope you’re still responding to this super old post!) 🙂 Thank you for the help!

    1. Hi Jill,

      If you let your dough rise for 2 hours and it was rising, albeit slowly, it will continue to rise, even after going in the refrigerator, so it may actually be just fine when you go to bake it. If the dough was not rising before you put it in the refrigerator, you may need to just let the shaped loaf rest much longer before baking. Letting the whole bucket rise again will take a very long time, since it is starting from cold, so you are better off just shaping the loaf and letting it rest until it is quite soft, maybe a couple hours for a larger loaf.

      Thanks, Zoë

  30. Hi! I’ve made this recipe (and loved it) at sea level, but I would like know how I can adapt it for high altitude. Any ideas?

    1. Well…
      There is no “e-mail list” that I can manually add you to. You have to register for our list, by going to the right side of our website, under our pictures, and click the button that reads subscribe–but first enter your e-mail right above that.

  31. Im trying to make a specific brioche that calls for milk instead of water but your recipe is so much easier! Do you think I could substitute milk for water?

    1. Hi Gabrielle,

      It would be a great experiment. Just make a small batch to see if you like the results.

      Cheers, Zoë

  32. Hello! This sounds like an amazing recipe and I am definitely eager to try it! I had a question however. How large should the proofing container be? Thanks in advance!

    1. Hi Debbie,

      You can cut all of our recipes in half, or double them, you pick what is best for you.

      Cheers, Zoe

  33. I love the look of this recipe and very much want to give it a go. Does there exist a version of this with weight measurements (I’m British and in a state of confusion with cup measurements and sticks of butter). Thank you

  34. why do you need to hole the container? is it because to be able to keep for few days?
    if so it will be fine if i’m not gonna make hole in case i’m gonna use the dough right away? please help thanks

    1. Hi Ay,

      The hole in the lid is to allow the gas from the yeast to escape. The gas will build up pressure in a sealed container and it will also impart a fermentation flavor that some people don’t care for.

      Thanks, Zoë

  35. Hi,
    Can you please let me know how much brioche dough I need for making braide as challah(as in 2013 edition) and also making a braided loaf.


      1. Yes, that’s exactly my question. But in the challah recipe it says 1lb for the loaf. So that means for a braid as well I need to use 1lb?

        Also, my brioche dough has been first proofing since 3.5 hours but I don’t see “rise and collapse” stage. I am in Seattle where it is 49f.

      2. By default, we have people start with one-pound braids, because they’re easier to work with, and this goes for brioche too.

        Don’t worry if you don’t see the collapse, no big deal.

  36. Very excited about the new holiday breads book – it’s on my Xmas list!

    Quick question – does the butter in this recipe have to be melted, or can it just be room temp? Thanks so much!

    1. Hi. If you are mixing it in a stand mixer, then you can use very soft, but not melted butter. If you are mixing the dough with a spoon or dough whisk, then it really should be melted or it will be very difficult to mix the butter in thoroughly.

      Thank you and enjoy! Zoë

      1. Thanks for responding, Zoë. I used room-temp butter and everything turned our wonderfully – the dough and the star bread I made with it. Appreciate your time, your books, and your wonderful website! Have a great holiday season and may your 2019 be healthy, happy, and successful!

      2. Hi. I am so thrilled to hear that! So glad you tried the star bread, it is so fun for the holidays.

        Happy Holidays to you and enjoy all the bread! Zoë

  37. I’ve been making this dough for a few years but I just thought of a question. Considering the presence of raw eggs in the dough, how long is it safe to leave it out for the initial rise? It’s December and the house is a little chilly, so I put it in a warm-ish oven to rise, since the previous batch hardly rose at all when I made it a few days ago and left it out in the chilly kitchen. It occurred to me that letting dough containing raw eggs sit in a warm environment could spell disaster. Does the honey, or the presence of live yeast mitigate the risk?

    1. Actually, never mind! (I would have deleted my comment just now if I could have). Upon doing some more digging online I came across a different article here on your site in which you address the safety concern. I had asked – in 2012 – the same question that I asked above, and you answered. So, thank you again for answering this question six years ago! 🙂

      1. Hi Chris,

        Glad you found the answer to your question (past and present). To avoid a slow rise on the brioche, you can warm the eggs in a bowl of warm/hot water before cracking them. having all the ingredients warm or at room temperature will speed up the yeast and give your dough a faster rise.

        Thanks, Zoë

  38. Hi there,

    This recipe is so great. I’ve used it a dozen, or so, times in the last year since discovering it. This morning I threw together some cinnamon rolls just rolling out the chilled dough to a 1/6 inch thickness, brushing with butter, sprinkling (heavily) with brown sugar, cinnamon, rolling up, cutting to 1 inch thickness, etc.
    Following this basic recipe and winging it, the rolls were not quite sweet enough, so when they had cooled a little, I brushed the tops with more butter and blizzarded confectioner’s sugar on them. Wow, felt like I was in a Viennese bakery! And that’s my point…with this recipe, I always “wing it” and we all know how that sometimes turns out on the kitchen, but this recipe has never once failed me. Just wonderful. Many thanks.

    1. Hi K.

      Thank you so much for the lovely note, we are thrilled that you have been enjoying the bread and how exciting that you feel inspired to wing it!

      Cheers, Zoë

  39. Just 2 months ago, around Tgiving, I decided to conquer my fear of yeast doughs and it’s become an obsession for me, leading to weekly sourdoughs and loaves. Then I saw a YouTube video on someone doing this! And then more research into no knead bread led to finding the original call-in to the Splendid Table!

    As my first attempt at a 5 mins a day bread dough, I decided to try this brioche recipe.
    But that’s my fault. I tried to half it, being my first attempt at this 5 mins a day thing, but added all 1.5 cups of water and the kept stirring wondering why the dough is more batter like. I just finished adding in the other half of the ingredients, but the dough is still very sticky and kinda jiggly. I’m hoping it still works, and I’ll cry if it doesn’t because it’s such a giant amount of dough and ingredients and I’ve spent an HOUR on mixing the dough because I didn’t calculate everything correctly in my head.

    In any case, it smells divine with all the honey in there!

    1. Hi Grace,

      I do hope you enjoy all the brioche dough and bread you bake! I promise it will go faster next time!

      Enjoy, Zoë

  40. Hi,
    Just added a little lemon zest and vanilla to your brioche recipe and adapted a recipe for Portuguese sweet muffins, “Bolos Levedos” (a lovely light stovetop bread) to fit your method. The result was very nice! And the smell of this lemon and vanilla flavored bread on the griddle…wow.

    Thanks again for your recipes 🙂

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