BENGINGI
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French Brioche
cook:
5 h 0 min
0.0
(56)
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!
1 brioche loafs
US
original
metric
Ingredients
500 gr white flour
260 gr milk
130 gr soft butter
90 gr sugar
10 gr dry yeast
10 gr salt
2 free range eggs
Egg+ a sip of milk (egg wash)
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