Brioche Dough
 
Prep time
Cook time
Total time
 
This beautifully elegant dough is enough to make 12 Bubble-Top Brioches, or 2 Brioche Loaves, or 14 Pecan Sticky Buns. These are just a few recipes that require the start of brioche dough.
Author:
Serves: 8-12
Ingredients
  • ¼ cup warm-to-the-touch milk
  • ¼ cup warm-to-the-touch water
  • 3 tablespoon Granulated Sugar
  • 4 teaspoon Instant Dry Active Yeast
  • 2¾ cup All-purpose Flour
  • 1½ teaspoon Salt
  • 3 large Eggs, at room temperature, slightly beaten
  • 12 tablespoon Unsalted butter, at room temperature
Instructions
  1. Pour the warm mlik and water into the bowl of a stand mixer, add a pinch of sugar and sprinkle over the yeast. In another bowl, mix the flour and salt together.
  2. When all the yeast has absorbed some liquid, stir with a wooden spoon or spatula until you have a creamy mixture. Fit the mixer with the dough hook, add all of the flour mixture at once, and turn the mixer on and off in a few short pulses to dampen the flour.
  3. Set the mixer to medium-low speed and mix for a minute or two, scraping the sides and bottom of the bowl as needed, until you have a shaggy, fairly dry mass. At this point, what you've got won't look like a dough at all.
  4. Scrape down the bowl, turn the mixer to low, and add the eaten eggs one at a time, beating until each addition is incorporated before adding the next. Beat in the remaining sugar, increase the mixer speed to medium, and beat for about 3 minutes, until the dough starts to come together.
  5. Reduce the mixer speed to low and add the butter in 2 tablespoon chunks. Beat for another 30 seconds, or until each piece of butter is on its way to being almost incorporated before adding the next little chunk of butter. When all the butter is in, you'll have a dough that is very soft, almost like a batter. Increase the mixer speed to medium-high and beat until the dough pulls away from the sides of the bowl and climbs up the hook, about 10 minutes or a little longer.
  6. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and leave it at room temperature until it's nearly doubled in size; it will take at least 1 hour, maybe longer, depending on the warmth of the room.
  7. Deflate the dough by lifting it up and around the edges and letting it fall with a slap. Cover the dough with plastic wrap and put in the refrigerator until it stops rising as energetically, about 2 hours. "Slap" it down every 30 minutes.
  8. Press the plastic against the surface of the dough and leave it in the refrigerator to chill overnight. The dough is ready to use after its overnight rest.
Notes
Nothing is difficult about making brioche if you have a stand mixer, patience and time.  It can be done by hand (as in the olden days) but that will take a lot of work.

DO NOT skip the overnight rest -- it's what gives the brioche is lovely texture.

Storing: You can cover the dough tightly with plastic wrap and keep it in the refrigerator for up to 3 days, or you can wrap it airtight and freeze it for up to 2 months.  Allow the dough to thaw overnight in the refrigerator before using.

 

 
Recipe by Pray Cook Blog at https://praycookblog.com/twdbwj-brioche/