If you’ve been reading our blog for a while, you might have twigged to the fact that I only use a few different dough recipes. These form the basis of most of our breads, and can be tweaked with different flavours and shapes to produce enough variety to ensure that my family never get bored with them.
Our basic sweet dough recipe started off as the one from Richard Bertinet’s fabulous beginner’s book Dough. Over time, we’ve changed it up a bit – we now use dried yeast, less salt and UHT (long life) milk. I initially blogged it as a Pain Viennois recipe, but it’s been used so many times and in so many forms since then that I think it warrants another tutorial.
This morning, I turned the dough into three faux brioche loaves. They’re extremely popular, particularly with the little folks in our neighbourhood. One of the loaves went straight out the door to Baby M, and the wolves will eat the other two for lunch. Pete thinks this is perfect toddler food – it’s rich in milk and eggs and carbs – and unlike proper brioche, it only takes a couple of hours from start to finish!
These days I always make a large batch (double the original recipe), and it still never seems to be enough. Here’s the sized up ingredients list…
- 1kg bread/bakers flour
- 20g dried/instant yeast
- 14g fine sea salt
- 80g caster (superfine) sugar
- 120g unsalted butter
- 4 large (59g) eggs
- 500g full cream milk, at blood temperature, or UHT milk, unrefrigerated
Note: UHT milk has a long shelf life and is purchased in cartons from the supermarket shelf.
1. Whisk together the dried yeast and bread flour in a large, wide mixing bowl. Add the salt and sugar and whisk in well.
2. Add the unsalted butter, cut into small cubes, then rub the butter into the flour mixture until well crumbled.
3. Add the eggs and milk, then mix together with a spatula or a clean hand until it forms a shaggy dough. Cover with a tea towel and allow to rest for 20 minutes.
4. Uncover the bowl and give the dough a brief knead. I usually fold the dough onto itself a few times using a scraper.
5. Cover the bowl with clingfilm and allow to rise until doubled in size (about an hour in our mild climate).
6. Turn the dough onto a lightly floured surface and using your dough scraper, give it a couple of gentle folds. It’s now ready for whatever your imagination has in mind for it. I turned this batch into faux brioche by dividing it into three and then placing the shaped loaves into lined (and greased) tins to prove.
One loaf was made with three large balls of dough, another with seven smaller ones. The final loaf was plaited. The dough was covered and allowed to rise again as the oven preheated to 200C with fan (about half an hour).
Once risen, the loaves were brushed with egg wash…
…and baked until dark brown (20 – 25 minutes)…
Our backyard eggs produce a golden, tender crumb…
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Here are some of the other recipes we’ve used this dough for over the years…
Jam Doughnuts – one of the most popular posts on our blog…
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Bacon Slices – the dough is equally versatile for both sweet and savoury…
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Hot Cross Buns – with just a few additions, these are a perfectly simple Easter treat…
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Pain Viennois – one of the first recipe we blogged using this dough…
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Blackberry Crown, also known as Monkey Bread…
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Dinner Rolls, inspired by Pamela at Spoon Feast…
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Hearts and Scrolls, for Hallmark Day…
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I hope you’ll give this simple and incredibly versatile recipe a go. I can’t wait to see what you make with it!
Fig Jam and Lime Cordial 
Oh how I love thee, Celia! This one, I must try (despite the fact that bread is making my tummy bloat badly). You have reminded me of the beautiful brioche style baking my mother did.
Lizzy, this is just such a fun recipe – I should definitely make it more often, because there’s never any leftover for the freezer! Was it you who told me ages ago that her mother used to make fried doughnuts?
Oh my goodness – the colour of those cooked loaves made my mouth water – amazing. I can imagine that not only are these loaves popular with small people around, but that they line up at the door when they smell them baking!
Thanks Claire! The big people like them too – Pete just finished the last of the loaf off for lunch! :)
The clip makes it look so easy……hmm. I bought one of his books crust in January and just couldn’t master his folding technique. Blobs of mix all over the kitchen and still a sticky gluey mass not smooth and lovely like in the video.
Elaine, it’s a sticky process, but honestly, I don’t do it much any more. I tip the dough out, get my plastic scraper and fold it over onto itself a few times, then put it back in to rise. I’m such a lazy kneader these days.. :)
You sure have created some pretty loaves here, Celia. Love the yellow crumb and there’s nothing like an egg wash to brighten a loaf’s crust. I’ve been using your Rosemary Salt Sourdough for all of my baking of late and your basic bread dough is the basis for my pizza dough. Pizza was on the menu tonight, coincidentally. :)
John, your comment made me very happy, thank you! I’m so glad Bart is working well for you! :)
Hiya Celia – I’m still at the stage of being a baker in my mind only. How do these relate to brioche? And thank you once again for such informative blogs!!
Hi Lorelle, they have less butter, less eggs and take less time! :)
Absolutely fantastic. You are a star!
Glenda, you’re very kind! x
I am going to try your version of Brioche dough although I have made RB’s version on a number of times using his style of ‘working’ the dough. I have his books and been lucky enough to go on one of his courses. I am always up for an easier and quicker method though.
Celia, I used your recipe for the Tiger cake which you put up again recently, it was for my daughter-in-law’s birthday and it was a great success. Thank you for such a great blog, your recipes always seem fool-proof and dependable.
Jeanette, thank you! And I’m so happy you liked the Tiger cake as it’s one of our favourites! The big thing which makes the sweet dough easier for us is using UHT/long-life milk – means we don’t have heat up the milk and then let it cool down again. I also don’t knead nearly as much as I used to – I’m trying to preserve my sore old hands.. :)
Hi Celia,So very happy you are back! I love your blog it is so awesome and even tho I do not comment you have changed my life in such a positive way. I have chilled out so very much after making your Pulled pork, and Yogurt. Will now tackle your amazing bread recipes.Thank you so very much for sharing.
Maddy, what a lovely comment, thank you for taking the time to leave it! Isn’t the yoghurt just the best recipe ever? We make it all the time! :) If you do want to try bread baking, the basic yeasted tutorial we wrote ages ago is here:
https://figjamandlimecordial.com/bread/bread-101-a-basic-bread-tutorial/
This is a very versatile recipe. What a lovely viewing of all your bread-making skills. I think my favourite is definitely the jam doughnut but even though the season has past, I’d love a couple of those hot cross buns as well xx
Charlie, thank you! The doughnuts are crazy popular here – whenever I make them, I have to stop the kids (and Pete!) making themselves sick on them.. :)
Fabulous tutorial Celia- well done! This recipe still remains one of my favorites from your archives. I’ve made dinner rolls, large loaves and sandwich buns. They are a huge hit. I like the fact that this recipe is lower in fat than traditional brioche too. It’s great for everyday eats with superb flavor! I wanted to play around with a whole wheat or multigrain version. Do you have any suggestions? Thanks! Enjoy the weekend!!! xx E
Em, you’ve done such wonderful things with this recipe! I’ve never tried a whole wheat version, but I think it would work, but if I was doing multigrain, I’d be inclined to soak the grains first for a few hours so that the finished loaf isn’t too gritty? Hope you had a great weekend too! xx
Most certainly give this a try! Missed my hot cross buns this Easter!
Can I ask a question? I have tried several bread recipes and whilst I know, like you, have some tried and tested favorites, I can never seen to bake bread that ‘toasts’ well. And I love my toast! Do have any suggestions? I think my bread comes out too heavy maybe, and not light enough to get that nice crispy toast that is evenly golden brown!
Lynda, my darling friend Joanna is the queen of toast! Here’s her recipe:
http://zebbakes.com/2011/02/18/white-bread-toast-bread/
I made it here: https://figjamandlimecordial.com/2011/04/11/white-toast-bread/
And a sourdough version here: https://figjamandlimecordial.com/2013/04/27/bread-101-sourdough-white-sandwich-loaf/
Thank you so much I will have to have a go at these – now to find a ‘pullman’ tin ‘ (never heard of one before)
Lyn
Lyn, I have a couple of lidded pans now, but before I did, I used this jerry-rigged set-up.. :)
If I ever get the opportunity to spend time with you in your home, all I want to eat is bread!
Have a beautiful weekend Celia.
:-) Mandy xo
We’d eat so much that you’d want to go jogging afterwards, M! :D
No problem there, that’s what I call a win-win. :-D xo
There is nothing faux about this! Brioche. Brioche comes in many forms and this is a darn sight more real than most of the ‘brioche’ you could get in an English supermarket. Fantastic post, and I love the way you have shown the versatility of the dough, just fabulous ! In the latest edition of Bread, JH has a section of exotic brioche recipes which I keep fantasising I will make, but his basic dough has nine eggs, so I always pause a little there…. PS I have a blog friend who recently made a brioche with avocado instead of butter and I am going to give that a try (in my rich fantasy baking life anyway) ; her post also made me think of you and your avocado mountain posts, I loved those ! xx
Avocado brioche! Now that’s an interesting idea! And yes, the mountain of avos, bless my crazy parents, I do so adore them.. :)
Is a link ok,? here is my friend’s blogpost http://ofbreadandquinces.wordpress.com/2014/04/21/avocado-brioche/
Wonderful, thank you! :)
Oh there is nothing like sweet dough and as you point out, it’s so versatile. Those dinner rolls really caught my eye. That milk sounds very interesting although I’ve never noticed it in any of our markets here. I can’t imagine why you’d need long life milk in any of these since I picture them disappearing as soon as they’re out of the oven. Don’t you just love the smell of your kitchen on bread making day?
Diane, the longlife milk is readily available in supermarkets here, and we don’t buy anything else anymore. Partly because I don’t actually drink milk and the boys only have it on their cereals, and partly because we need a good stash of UHT to make yoghurt. Funny that you can’t get it there! It’s certainly a very convenient ingredient to cook with!
I also have a sweet dough recipe that I use. Although I don’t like brioche so my recipe has only 1 egg and I use it much like you do.
Actually the recipe is very much the same- just less eggs. ( I don’t have chooks that give me reason to use so many eggs! :)
It is lovely to see all of your breads- and I love the dark color of the crust!
Thanks Heidi! Remember a couple of years ago when you and Joanna and I were madly braiding loaves? I think our sweet doughs would be very good for those too! :D
This year I couldn’t remember which Hot Cross Bun recipe I use (that’s the trouble with having too many cookbooks and only making things once a year) and made a version that I knew wasn’t my normal one. As soon as I’d read your post I rushed to my copy of Dough and there, scribbled on the Fruited Tea Loaf page, is my Hot Cross Bun version. Thank you Celia!
Now I want this (faux) brioche for breakfast tomorrow.
Anne, isn’t it a great recipe? I’ve never actually looked at the fruited tea loaf recipe – will go check it out now!
I really must give those jam donuts a go! I suspect they would be popular here… Xxx
Ali, it’s the same recipe (basically) as the one for the hot cross buns, so you could probably make it with your eyes closed. Could you imagine how happy that fella of yours would be with jam filled doughnuts? :D
All are delicious, you make bread making so easy and doable.
Norma, thank you! See, I actually think bread making is ridiculously easy, but I know not everyone feels the same way. Helps a lot to know that any failures can be fed to the chooks though! :)
Just revisiting this recipe as I sip my morning coffee and thinking about how good a slice of this would be right now for my (European) breakfast. Yum! As soon as I finish reorganising my larder (and writing a few pieces), I want to warm up my kitchen and bake!
Lizzy, I hope you love this! Next time you come over, I’ll make some for you! xxx
Celia, that would be just beautiful! Can I dip some into my coffee please xox (that’s a very Magyar thing to do).
I will give this a go when we get home for sure!
Thanks Tandy! They’re great fun to make – I must remember next time we have an egg glut! :)
It certainly does make delicious hot cross buns! I’m not sure what you mean by a “brief knead” though. I always seem to have to work on the dough for an hour before it gets to the right consistency.
Kate, I really don’t worry too much any more about getting the dough completely smooth. I know I should, but these days I’m content to let time do most of the work for me.
Hi Celia! I am going to have to try this one out, I just love brioche! I haven’t made it in years but you’ve inspired me now. I remember grating orange rind into the dough mix which gave the end result a zing. But look at what you have done to mix it up! I like the fact there’s less butter & takes less time too (then I can spend more time ‘nesting’) x
Moya, hope you’re getting lots of rest these last few weeks! All the best for the big day! :)
I am going straight into the kitchen to make this! Much simpler than the brioche dough I have made before and so versatile – next year I shall make my hot cross buns this way. I can think of so many different flavours to try.
Ann, hope you enjoy it – we make it all the time – I’m going to try savoury filled buns next! :)
I so want a knife to cut a piece and spread some butter and jam on – YUM :)
That’s how Pete eats it too! :)
yumm! making some faux brioche this weekend!
Yaay! Hope you like it! :)
It’s wonderful to have such a versatile Master Recipe Celia, especially when it makes such amazing yummies! Xox
Becca, it really is so versatile! The boys have asked me to make some more for tomorrow! :)
This is a great dough recipe. I adapted it a little – changing the proportion to include 30% brown rice flour – and could do the whole thing in my stand mixer – with the mixer blade to rub in the butter then the dough hook for kneading. Can highly recommend little balls of dough studded with dark chocolate and baked in a muffin tin for a different take on a pocket bread! One question though Where do you buy your loaf paper liners from? I ask because I found it stuck a little on my loaf pan…. Thanks for sharing!!
Hi Jo, not sure where you’re based, but I buy my loaf tin liners from Peters of Kensington. http://www.petersofkensington.com.au/Public/Tala-Siliconised-Loaf-Liners-40pce.aspx
So glad you enjoyed the recipe, thanks for letting me know! :)
I will definitely be trying this soon! I have been searching for a bread recipe to make a mocha swirls and this may do the trick.
Ooh yes, I think this would be perfect for those! :)
Celia how have I not discovered this recipe on your blog earlier?! I must try it. Will have to make it for Ollie when he’s a bit bigger too if Pete says it’s great for toddlers.
Claire, little M is only 14 months old, and she devours this! :)
I really like things made with sweet dough. That’s a lot of dough for only me but I’m going to give your recipe the old college try!
Maureen, the original recipe was for only half the quantity – it just never seems enough at our house, so I’ve doubled it! Here are quantities for a smaller batch:
500g bread/bakers flour
10g dried/instant yeast
7g fine sea salt
40g caster (superfine) sugar
60g unsalted butter
2 large (59g) eggs
250g full cream milk, at blood temperature, or UHT milk, unrefrigerated
Well my goodness Celia – I’m so glad I found this post and the many incarnations of one dough. Bookmarked!
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