Brioche dough

Step by step recipe:

  1. 5 min.Brioche dough : Photo of step #1
    Cut 225 g butter in small pieces, let stay at ambient temperature.
  2. 3 min.Brioche dough : Photo of step #2
    In the bowl of a mixer, pour 325 g egg puis 500 g flour, 15 g yeast, 25 g caster sugar et 9 g fine (or table) salt.
  3. 11 min.Brioche dough : Photo of step #3
    Kneed at low speed for 3 minutes, then 8 minutes at medium speed.
  4. 1 min.Brioche dough : Photo of step #4
    Add 100 g Soured dough and 50 g caster sugar.
  5. 15 min.Brioche dough : Photo of step #5
    Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).
  6. 1 min.Brioche dough : Photo of step #6
    Add butter.
  7. 10 min.Brioche dough : Photo of step #7
    Kneed at medium speed until butter is fully incorporated.
  8. 1 hourBrioche dough : Photo of step #8
    Cover dough with plastic film, and let stay 1 hour at ambient temperature.
  9. Brioche dough : Photo of step #9
    After this time dough has inflated, starting fermentation, which is good.
  10. 2 min.Brioche dough : Photo of step #10
    Remove plastic film and stretch the dough by lifting it up and letting it suddenly drop. This will remove all the fermentation gas.
  11. 12 hoursBrioche dough : Photo of step #11
    Put back film on top, and put in the fridge for the night.
  12. 2 min.Brioche dough : Photo of step #12
    The day after, dough has inflate a bit, get cold, and can now be manipulated.

    Pour the dough on your working surface with some flour on it.
  13. 2 min.Brioche dough : Photo of step #13
    Spread the dough using your hand.
  14. 5 min.Brioche dough : Photo of step #14
    Cut stripes of dough, and cut those stripes in pieces of the chosen weight.
  15. Brioche dough : Photo of step #15
    For example 40 grams pieces to make a Nanterre brioche...
  16. Brioche dough : Photo of step #16
    ... or 250 grams pieces for brioche pies.
  17. 30 min.Brioche dough : Photo of step #17
    Roll dough pieces in balls, put on a baking sheet, cover with a plastic sheet, and put in the fridge for 30 minutes.

    Then your brioche dough is ready to use in your recipe.

Remarks:

It's more easy to succeed in making good brioche by using a special flour, strong in gluten, called "Farine de gruau". If you can't have this one, try to use a T45 flour.

Recipes which use it: 11

, of which:
St Tropez tart
St Tropez tart
Pains briochés aux raisins
Pains briochés aux raisins
Brioche galette
Brioche galette
Chinois
Chinois
Mini apricot and pistachio brioches
Mini apricot and pistachio brioches

Source:

From Thomas Marie.

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