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La Pate a Brioche (The Brioche Dough)

Make your own brioche with the help of the expert chefs at Jean Pierre Sancho.


  • 500g flour

  • 150g eggs

  • 30g sugar

  • 12g fresh yeast

  • 6g salt

  • 200g unsalted butter

  • 1 egg yolk


  • 1.

    Weigh out all the ingredients

  • 2.

    In your kitchen aid bowl, mix the flour, eggs, sugar, salt and fresh yeast

  • 3.

    Knead all the ingredients with the dough hook for a few minutes on low speed.

  • 4.

    Then add the butter in 3 times on low speed working your way up to the 3rd speed.

  • 5.

    Knead the dough until it comes away from the bowl into a ball.

  • 6.

    Finish by adding the egg yolk

  • 7.

    Take out the dough and leave it on the side in a container with a towel on top for 1h

  • 8.

    Then fold 4 sides of the dough into the middle like wrapping a parcel then flip it over. Rest for 30 min

  • 9.

    Divide the dough into small or big loaves. If you are using a mould, don t forget to grease it

  • 10.

    Leave it on the side with a wet towel on top and wait until it triples in size.

  • 11.

    Brush some egg wash on top

  • 12.

    Cook at 190 degrees Celsius - For a big loaf 23-25min - For a small size 13-15 min (Depending on the power of your oven.)

  • 13.

    Leave on the side, cool down and enjoy.

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