No-Knead Brioche Dough
User Reviews
4.7
102 reviews
Excellent
No-Knead Brioche Dough
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This No-Knead Brioche Dough combines all-purpose flour, melted dairy butter, milk, eggs, honey, salt, and instant yeast. Mixed briefly and then rested for two hours before refrigerating for an extended overnight proof, this method yields a rich dough allowing a tender crumb and buttery flavor with minimal effort. Forming braided loaf shapes the next day develops the classic brioche texture and appearance.
Description
The No-Knead Brioche Dough recipe starts by mixing dry ingredients of flour, yeast, and salt, then blending wet components—melted butter, eggs, milk, and honey—before combining into a smooth dough. The dough rests uncovered at room temperature to begin fermentation, then is punched down and refrigerated up to 48 hours to develop flavor and gluten structure slowly without kneading.
After chill proofing, the dough is rolled out, divided, and shaped into two ropes braided for a traditional brioche look. The process minimizes manual labor while producing a soft, buttery bread with a rich crumb typical of brioche. The gentle fermentation also enhances its flavor complexity.
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Ingredients
- 2 Cups all-purpose flour aka plain flour
- 7 tblsp (100g/3 ½ oz) dairy butter, melted
- ⅓ cup milk room temperature
- 2 egg
- 2 ½ tablespoons honey or sugar
- 1 tsp salt
- 1 tsp instant dried yeast
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
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