Fritz’s Masterclass Brioche Dough

Fritz's Masterclass Brioche Dough

Recipe by: Fritz Schoon

Brioche Dough


240g pasture reared eggs
240g real butter
11.2g sea/desert salt
20g fresh yeast
40g filtered water
400g stoneground cake flour
48g castor sugar
12g salt


  1. Cut the butter into small pieces and allow to get to room temp.
  2. Beat the the eggs and water together
  3. Add the dry ingredients to your mixing bowl
  4. Add the egg mix and blend together
  5. Once the consistency is all the same, add the butter pieces slowly Remove the dough from the bowl and place in an oiled container Fold the dough after 30 minutes and rest again for another 20 min Scale the dough into the pieces you want 1kg for the loaf and 100g for the buns Prove the dough until doubled in size
  6. Brush with egg wash
  7. Loaf bakes for 40 min at 180 C
  8. Buns bake for 12 min at 200 C