Brioche dough-the classic french yeast bread rich with golden butter and eggs

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500g flour
15 g yeast
¾ dl warm water
2 tbsp sugar
1 teaspoon salt
5 eggs
250g butter
1 egg mixed with a little warm milk
I hope you have a standing mixer e.g Kitchen Aid, then it is easy….
Dissolve the yeast in the water add 125 g of the flour and mix to a soft ball of dough and knead well. Cut a cross in the top of the ball.
Place the yeast dough in a bowl of warm water; to cover it and leave to rise until double in size, it will look like a cauliflower
Mix the rest of the flour with the eggs sugar and salt. Knead to smooth dough.Use the paddle attatchment on your mixer.
Pick the yeast ball up using the hands like a claw, so the water can drain off. Add the well-drained yeast ball to the dough and mix in until a smooth, soft, and sloppy consistency on a medium low speed.
Leave to rise, covered with a damp cloth in a large oiled bowl for 1-1 ½ hours
Soften the butter with a rolling pin and add to the risen dough mixture bit by bit, again on a medium to slow speed. It may be necessary to squeeze between the fingers to incorporate all the butter. And beat well.
Return to a bowl, cover, and leave overnight to rise slowly in a cool place. The bread will then become easier to handle.

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