Brioche dough from Dessert Person: Recipes and Guidance for Baking with Confidence (page 352) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clairehg on June 02, 2025

    Soooo yummy and not too labor intensive.

  • Astrid5555 on July 11, 2021

    This is a super forgiving brioche dough, beautiful to handle. Used half a recipe to bake a brioche loaf for breakfast and the other half to make the Apricot Brioche Tart from the same book.

  • anya_sf on March 01, 2021

    Despite several mistakes, this still turned out well, so I'll have to try again. Initially the dough was super slack, almost soupy, to the point where I removed the bowl and weighed it; it seemed 100 g light, so I added 100g extra (?) flour - which presumably should have been added in the beginning, assuming I didn't weigh the flour correctly at first. After that the dough came together fine. After chilling 24 hours, I used half the dough for the twists, half for a loaf. I put the loaf in my cold oven to rise...then forgot about it until the next morning :( Amazingly, it hadn't deflated, so I baked it and it actually baked up OK, rising more in the oven.

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