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

If you’ve ever dreamed of biting into bakery-quality brioche that’s soft, buttery, and just melts in your mouth, then you are in for a treat! Today, I’m sharing my favorite recipe on How To Make Soft Brioche Dough (Step-By-Step Guide) that takes you through the entire process with patience and love. This dough is the perfect canvas for creating everything from indulgent hamburger buns and fluffy loaves to irresistible cinnamon scrolls. Trust me, once you master this soft brioche dough technique, your kitchen will become the ultimate destination for homemade French bread magic.

Ingredients You’ll Need

Making this brioche dough is surprisingly simple, thanks to a handful of essential ingredients that come together to create its signature softness, rich flavor, and beautiful golden color. Each item in this list plays a starring role in pulling off this bakery masterpiece.

• 15 g all-purpose flour (Tang Zhong): This small amount is cooked with water to form a gelatinous paste that locks moisture in the dough for incredible softness.
• 75 g cold tap water (Tang Zhong): Combined with flour to make the Tang Zhong, the water hydrates the flour for that tender crumb.
• 275 g all-purpose flour (Brioche Dough): The main structural base for the dough, providing gluten to give it its beautiful rise.
• 30 g caster sugar: Adds sweetness and helps with browning the bread.
• 5 g fine salt: Essential for flavor balance and controlling yeast fermentation.
• 5 g instant dry yeast: The leavening agent that gives your brioche a light and airy texture.
• 5 g milk powder: Boosts tenderness and adds a subtle milky flavor.
• 50 g eggs (cold, weighed): Eggs enrich the dough for that buttery taste and golden color.
• 100 g whole milk (cold): Moisturizes the flour and keeps the dough soft.
• 65 g softened unsalted butter: The star ingredient that provides richness and that unmistakable brioche texture; softening is key!
• Egg wash: A mix of 1 large egg, 1 optional yolk, and 20 g whole milk to give the bread that irresistible shiny crust.

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

Step 1: Make the Tang Zhong

Start by whisking 15 g of flour with 75 g of cold tap water in a small saucepan. Heat this mixture over medium while whisking continuously until it thickens into a smooth, pudding-like paste. This step is magical because it creates the Tang Zhong, which will keep your brioche incredibly soft and fresh for days. After cooking, transfer it to a bowl, cover with plastic wrap directly on the surface to avoid skinning, and let it cool to room temperature. Don’t refrigerate it, as you want it ready to incorporate smoothly into the dough.

Step 2: Combine Dry Ingredients

In the bowl of your stand mixer fitted with a dough hook, add the flour, caster sugar, salt, instant dry yeast, and milk powder. Mix briefly just to combine everything evenly. This mixture forms the backbone of your dough’s flavor and texture. If you’re using a spiral mixer like the Ooni Halo, adjust your technique accordingly to maintain the right gluten development.

Step 3: Mix Wet Ingredients

In a separate jug, whisk together the cold eggs and cold whole milk until well blended. This chilly wet mix helps keep the dough temperature down for optimal yeast activity and a smooth dough consistency.

Step 4: First Knead (15 minutes)

Add the wet ingredients along with the cooled Tang Zhong to the dry ingredients in the mixer. Start your mixer on low speed (about 30% power or speed two on a Kenwood) and knead for a solid 15 minutes. This slow, gentle kneading is crucial as it lets the gluten slowly develop and integrates all elements beautifully.

Step 5: Rest the Dough

Pause the mixer and cover the dough bowl with plastic wrap. Let it rest for 10 to 15 minutes. This resting window lets the gluten relax, making the dough easier to handle and yielding a softer, silkier final texture.

Step 6: Second Knead (5 minutes)

Resume kneading for another 5 minutes at the same gentle speed. At this point, you want to test the dough’s strength by gently stretching a piece. It should stretch thin without tearing, forming a translucent windowpane — a classic sign of perfect gluten development.

Step 7: Add the Butter and Finish Kneading

Now comes the rich part: adding the softened butter bit by bit while continuing to knead. Add each small portion of butter only when the previous chunk has mostly incorporated to avoid a greasy mess. Keep kneading on medium to low speed for 5 to 10 minutes until the dough turns smooth, elastic, and pulls cleanly away from the bowl. If the dough looks glossy or overly shiny as you add butter, it’s too warm, so cool it down in the fridge briefly and finish slowly.

Step 8: First Rise at Room Temperature

Place your dough in a large bowl and cover it. Let it rise in a warm spot for about an hour or until it doubles in size. This is when the yeast goes to work, puffing up your dough and building flavor.

Step 9: Cold Rise in the Fridge

After the initial rise, refrigerate the dough for at least 2 hours up to overnight for an incredible deep flavor development and a smoother dough texture. The cold fermentation encourages the dough to develop subtle sweetness and aroma.

Step 10: Ready to Shape and Bake

After chilling, your dough is primed for baking! Shape it into buns, loaves, or your favorite form. For buns, bake at 12 minutes until golden; for loaves, expect 20-25 minutes. Always aim for a rich, golden crust to seal in that buttery goodness.

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

Garnishes

Top your brioche with delicate touches like a sprinkle of pearl sugar before baking for a sweet crunch, or brush with a glossy egg wash to get that bakery-perfect sheen. You can also roll them lightly in coarse sea salt or toasted sesame seeds for an added flavor burst and lovely appearance.

Side Dishes

Brioche’s rich and subtly sweet nature pairs wonderfully with everything from savory cheese boards to fresh fruit spreads. Think creamy brie or sharp cheddar, alongside fresh berries or homemade jam. It’s also divine served next to velvety soups or hearty stews if you want some extra indulgence.

Creative Ways to Present

Turn your brioche buns into sliders with gourmet fillings like caramelized onions and arugula or build a decadent bread pudding from leftover dough. Get playful and swirl bits of cinnamon sugar before baking for scrolls, or slice a loaf to toast and crown with avocado or nut butter for a dreamy twist on breakfast.

Make Ahead and Storage

Storing Leftovers

If you ever find yourself lucky enough to have brioche leftovers, store them in an airtight container or plastic bag at room temperature to keep them moist and soft. They’re best eaten within 2 days, but careful wrapping can stretch that enjoyment slightly longer.

Freezing

Brioche dough and baked brioche freeze beautifully. Wrap baked bread tightly in plastic wrap and then foil to avoid freezer burn. Dough can be portioned, wrapped, and frozen before the final rise, then thawed and proofed before baking. This makes it easy to enjoy fresh brioche anytime without starting from scratch.

Reheating

When ready to enjoy frozen brioche, thaw it at room temperature and gently warm in the oven at 320°F (160°C) for about 5-10 minutes. This refreshes the crust and brings back that freshly baked softness like it just came out of the oven.

FAQs

Can I make brioche dough without the Tang Zhong method?

Yes, but the Tang Zhong technique is what gives this brioche its signature softness and extended freshness. Skipping it can result in bread that’s not as tender or moist over time.

Why is my brioche dough sticky even after kneading?

Brioche dough is naturally a bit sticky due to its high butter and egg content. If it’s excessively sticky, you can chill it briefly or dust your hands and surfaces lightly with flour. The dough will become more manageable after resting.

Can I substitute instant dry yeast with fresh yeast?

Absolutely! Just use about three times the amount of fresh yeast by weight compared to instant dry. Remember to proof fresh yeast in a bit of warm milk or water before adding to the dough.

How important is the butter temperature in this recipe?

Very important! The butter should be soft enough to incorporate smoothly but not melting. If it’s too warm, the dough can become greasy and difficult to handle, affecting the bread’s texture.

What is the purpose of the cold rise in the fridge?

Cold proofing not only slows down fermentation for better flavor complexity but also makes the dough easier to handle and improves its texture, resulting in a lighter, more flavorful brioche.

Final Thoughts

Now that you have this friendly and detailed How To Make Soft Brioche Dough (Step-By-Step Guide), I hope you feel inspired to roll up your sleeves and fill your home with the buttery warmth of fresh brioche. It might take a bit of time and patience, but every soft, golden bite will make it totally worth it. Happy baking, and here’s to many delicious creations ahead!