Brioche Dough

Recipe

Rich, light, buttery brioche designed for burger buns, sandwich loaves, breakfast applications, and refined pastry work. This formula balances strong gluten development with excellent flavor, structure, and shelf life.

Ingredients

1000g Bread Flour
320g Whole Milk (cold)
500g Eggs
120g Sugar
20g Salt
18g Instant Yeast
450g Unsalted Butter, softened but cool

Yield

2 large loaves
18 burger buns
24 small rolls

Initial Mix

Combine flour, sugar, yeast, milk, and eggs in a mixer fitted with a dough hook. Mix on low speed for 4 minutes. Add salt.

Gluten Development

Mix on medium speed for 8–12 minutes until the dough strengthens and begins cleaning the bowl. Strong gluten development before butter incorporation is critical.

Butter Incorporation

Add softened butter slowly, one tablespoon at a time. Continue mixing until the dough becomes glossy, smooth, and elastic.

Bulk Fermentation

Place dough into a lightly oiled container. Ferment at room temperature for 1 to 1.5 hours until increased by roughly 50%.

Cold Fermentation

Refrigerate dough overnight for 12–24 hours to improve flavor, structure, and handling.

Shaping

For burger buns, portion dough into 85–95g pieces and shape tightly. Proof for 2–3 hours until soft and slightly jiggly.

Egg Wash

Brush lightly with egg wash made from one egg, a splash of cream, and a pinch of salt.

Bake

Bake buns at 375°F for 14–17 minutes. Bake loaves at 350°F for 28–38 minutes until deep golden brown.

Sow Project Recommendation

Develop one signature brioche program and use it across multiple menu applications: burgers, breakfast sandwiches, bread pudding, rolls, and seasonal specials. Consistency creates identity, simplifies inventory, and strengthens brand recognition.