This no-knead brioche dough is a game-changer for anyone craving buttery, pillowy bread without the fuss. With just 40 minutes of prep, you’ll create a dough that bakes into golden, tender loaves with a rich, melt-in-your-mouth texture. The subtle sweetness and delicate crumb make it perfect for breakfast, desserts, or even sandwiches.
In just over an hour, you’ll have a kitchen filled with the irresistible aroma of freshly baked brioche. Its soft, airy interior and glossy, golden crust are a testament to its simplicity and elegance. Whether you’re a seasoned baker or a beginner, this recipe promises effortless results and a taste that feels indulgent yet approachable.
Ingredients for No-Knead Brioche Dough
- 2 cups (250g/9oz) all-purpose flour (plain flour works too)
- 7 tablespoons (100g/3 ½ oz) dairy butter, melted
- ⅓ cup (5 tablespoons/70g/2 ½ fl oz) milk, at room temperature
- 2 eggs
- 2 ½ tablespoons (50g/2 oz) honey (or substitute with sugar)
- 1 teaspoon salt
- 1 teaspoon instant dried yeast
Step-by-Step Instructions for No-Knead Brioche Dough
- In a large mixing bowl, combine the flour, instant yeast, and salt. Stir well to mix.
- In a separate bowl, whisk together the eggs, honey, milk, and melted butter until fully combined.
- Pour the wet ingredients into the dry ingredients. Mix enthusiastically for 30 seconds until the dough is smooth and free of lumps.
- Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 2 hours.
- After 2 hours, use a spatula to gently knock the air out of the dough. This helps strengthen the gluten.
- Cover the bowl again and place it in the refrigerator for a minimum of 12 hours (preferably overnight). The dough can stay in the fridge for up to 48 hours.
- When ready to bake, remove the dough from the fridge and let it come to room temperature. This helps it proof faster.
- Shape the dough as desired (e.g., braid it or place it in a loaf tin). Cover with cling wrap and let it proof for 2 to 3 hours, or until it doubles in size.
- Preheat the oven to 190°C / 375°F. Gently brush the dough with an egg wash for a golden finish.
- Bake for 25-30 minutes, or until the brioche is golden brown all over.
- Let cool before serving. Store in an airtight container for a few days or freeze for longer storage.
Perfect Pairings: Serving Suggestions for Your Brioche
This no-knead brioche is incredibly versatile! Serve it warm with a dollop of homemade jam or a drizzle of honey for a sweet treat. For a savory twist, slice it thick and toast it, then top with avocado, cream cheese, or smoked salmon. It also makes a fantastic base for French toast—just slice, dip in an egg-milk mixture, and fry until golden.
Storage Secrets: Keeping Your Brioche Fresh
Store your brioche in an airtight container or a resealable bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, pop it in a 175°C / 350°F oven for 5-10 minutes or toast it lightly for a quick refresh.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the room temperature rest after taking the dough out of the fridge. While it helps with proofing, the dough will still rise beautifully if you shape it straight from the fridge. You can also prepare the dough up to 48 hours in advance, making it a great make-ahead option for weekend baking.
Recipe Variations: Customize Your Brioche
Add a personal touch to your brioche by mixing in chocolate chips, dried fruit, or nuts before shaping. For a richer flavor, swap the honey for maple syrup or brown sugar. You can also experiment with shaping—try making rolls, knots, or even a wreath for a festive twist.
Essential Equipment for Brioche Success
To make this recipe a breeze, you’ll need a large mixing bowl, a whisk, and a spatula for mixing. A loaf tin is ideal for shaping, but a baking sheet works too. Don’t forget a pastry brush for the egg wash—it ensures a beautiful golden finish.
Brioche Dough (No-Knead)
Ingredients
- 2 Cups all purpose flour / plain flour
- 7 tblsp dairy butter, melted
- ⅓ cup milk at room temperature
- 2 eggs
- 2 ½ tablespoons honey you can also use sugar
- 1 tsp salt
- 1 tsp instant dried yeast
Instructions
- In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
- Combine eggs, honey, milk and melted butter and whisk together well.
- Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps.
- Cover your bowl and let the dough rest for two hours at room temperature.
- After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour.
- Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
- When you are ready to bake your brioche take the dough out of the fridge.
- I like to let it sit and come to room temperature before I use it as this helps it proof faster.
- To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)
- Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
- Careful brush the soft brioche with some egg wash before you put it in the oven
- Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
- The brioche keeps very well for a few days in container or bag, and also can be frozen.
