Follow Cookwork on Twitter
Follow Cookwork on Facebook

Golden Brioche Loves

Dough

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
30
serves

INGREDIENTS

2 packets active dry yeast
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 3/4 cups all-purpose flour
2 tsp. salt
3 large eggs, at room temperature
1/4 cup sugar
12 oz. unsalted butter, at room temperature but still slightly firm

INSTRUCTIONS

  1. 1
    Put the yeast, water and milk in the bowl of a stand mixer and using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can – this will help keep you, the counter and your kitchen floor from being showered in flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point you’ll have a fairly dry, shaggy mass.
  2. 2
    Scrape the side and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2 tbsp. size chunk, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
  3. 3
    Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 - 60 minutes, depending upon the warmth of your room.
  4. 4
    Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator to chill overnight.

recipe search tags

preparation methods
Meals/Courses
cuisines European, French
Spinner Loading