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5 hr 0 min
5 hr 0 min
5 from 1 reviews
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, this dough is pretty easy to make. I recommend using a stand mixer instead of kneading by hand in order to fully incorporate the butter in the dough. Using organic bread flour, which contains higher protein levels, the dough results in a higher rise and more open crumb. This is very important when making brioche as the dough needs to be strong enough to handle the amount of butter and develop a proper gluten structure to support it. If you have some leftovers, please keep them. There are so many recipes using day-old brioche bread. I’ll share some of them later this week!
Scale
Stand mixer
Hook attachment
Towel/ plastic wrap
Loaf pan
Brush
Bench knife
In a stand mixer’s bowl, combine milk, sugar, and yeast. Mix and add the eggs.
Add the flour and start to knead on lowest speed. Once all the ingredients incorporated, start to add the butter slowly slowly, one piece at a time.
Once the butter all incorporated add the salt. Keep kneading on second lowest speed for another 5-6 min. While kneading, use a spatula and scrape the dough from the bowl and keep kneading.
Round the dough into a tight ball and place it to rest, covered, until doubled in size (the dough can rest in the fridge overnight).
The following morning, take the dough out of the fridge for 30 minutes.
Then divide into 100 gr pieces. Shape each piece into a tight ball.
Place the balls in a buttered loaf pan right next to each other.
Let them proof until almost double in size.
Preheat the oven to 350°F or 180°C.
Brush with an egg wash. Bake for 30-35 min or until the internal temperature reaches 190°F or 90°C. If the top is getting brown too fast just cover the top with aluminum foil.
Take out from the oven and let it rest in the pan for 5-10 minutes. Then remove from the pan and let it cool completely on a rack.
YASSS!
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