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Brioche dough

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche.

This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

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Last modified on: July 13th 2018

For 1 kg 250 g, you will need:

How long does it take?

Fulfillment
PreparationRestingStart to finish
12 hours 57 min.1 hour 30 min.14 hours 27 min.
Preservation:
Brioche dough can be frozen.
At what time?
Work this out...

Step by step recipe

Stage 1
5 min.
Brioche dough : Photo of step #1 Cut 225 g butter in small pieces, let stay at ambient temperature.
Stage 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.
Stage 3
11 min.
Brioche dough : Photo of step #3 Kneed at low speed for 3 minutes, then 8 minutes at medium speed.
Stage 4
1 min.
Brioche dough : Photo of step #4 Add 100 g Soured dough viennoise and 50 g caster sugar.
Stage 5
15 min.
Brioche dough : Photo of step #5 Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).
Stage 6
1 min.
Brioche dough : Photo of step #6 Add butter.
Stage 7
10 min.
Brioche dough : Photo of step #7 Kneed at medium speed until butter is fully incorporated.
Stage 8
1 hour
Brioche dough : Photo of step #8 Cover dough with plastic film, and let stay 1 hour at ambient temperature.
Stage 9
Brioche dough : Photo of step #9 After this time dough has inflated, starting fermentation, which is good.
Stage 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.
Stage 11
12 hours
Brioche dough : Photo of step #11 Put back film on top, and put in the fridge for the night.
Stage 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.
Stage 13
2 min.
Brioche dough : Photo of step #13 Spread the dough using your hand.
Stage 14
5 min.
Brioche dough : Photo of step #14 Cut stripes of dough, and cut those stripes in pieces of the chosen weight.
Stage 15
Brioche dough : Photo of step #15 For example 40 grams pieces to make a Nanterre brioche...
Stage 16
Brioche dough : Photo of step #16 ... or 250 grams pieces for brioche pies.
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes which use this 5

Brioche galette
Brioche galette
Agen prune cake
Agen prune cake
Chinois
Chinois
St Tropez tart
St Tropez tart
Mini apricot and pistachio brioches
Mini apricot and pistachio brioches

Source

From Thomas Marie.

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Shortcrust pastry (pâte brisée), Cornmeal baps for Anne, Hazelnut and orange cake, Oatmeal cake, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Tarte Normande, Tiramisu, Sausage buckwheat pancakes, Croque-monsieur complet, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Crispy prawn rolls, Potato and broccoli gratin, New hamburger buns, Apple Tatin Terrine, Doughnuts, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Ciabatta, Pets de nonne, Frozen cottage cheese with strawberries, Chocolate cream with a crunch, irish coffee mousse, ... All

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