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. 5 min.Brioche dough : Photo of step #2
    Scale 325 g egg, you don't need to be very very precise, adjust to 1, more or less, egg.
  3. 3 min.Brioche dough : Photo of step #3
    Put in the batter bowl 500 g flour, 15 g yeast, 75 g caster sugar, 9 g fine (or table) salt, 100 g Soured dough and the eggs.
  4. 15 min.Brioche dough : Photo of step #4
    Kneed at low speed for 10 to 15 minutes, dough is ready when it stop to stick to the bowl.
  5. 10 min.Brioche dough : Photo of step #5
    Add butter, still at low speed, in several times...
  6. Brioche dough : Photo of step #6
    ...until it is completely incorporated.
  7. 1 hourBrioche dough : Photo of step #7
    Pour the dough on your working surface, make a rough ball with it, put in a bowl covered by a plastic sheet, and let stay for 1 hour in a warm place..
  8. 3 min.Brioche dough : Photo of step #8
    After this time pour the dough on the working surface, fold it on itself.
  9. Brioche dough : Photo of step #9
    Upside down this "pillow".
  10. 12 min.Brioche dough : Photo of step #10
    Put back to the bowl, cover with plastic sheet and let stay for the night in the fridge.
  11. 3 min.Brioche dough : Photo of step #11
    On tomorrow, pour the dough on the working surface, and press on it with your hands.
  12. Brioche dough : Photo of step #12
    Cut...
  13. 10 min.Brioche dough : Photo of step #13
    ...and scale pieces of dough for your final recipe: 50g pieces for a nanterre brioche for example, or bigger ones for other recipes.
  14. 5 min.Brioche dough : Photo of step #14
    Spread each pieces.
  15. Brioche dough : Photo of step #15
    Fold on itself.
  16. Brioche dough : Photo of step #16
    And roll in ball.
  17. 30 min.Brioche dough : Photo of step #17
    Put the balls of dough on a baking sheet, cover with a plastic sheet, and put in the fridge for 30 minutes.
  18. 5 min.Brioche dough : Photo of step #18
    Spread again each balls...
  19. Brioche dough : Photo of step #19
    ...and roll again in balls.

    Your brioche dough is ready to use...
  20. Brioche dough : Photo of step #20
    ...in the recipe of your choice.

Remarks:

Tips for incorporating butter into the dough: instead of letting it soften at room temperature, put it in the freezer, and then grate it frozen into the bowl.

Recipes which use it: 11

, of which:
Mini apricot and pistachio brioches
Mini apricot and pistachio brioches
Eggs in brioche nests
Eggs in brioche nests
Brioche Tatin
Brioche Tatin
Sausage in brioche
Sausage in brioche
Nanterre brioche
Nanterre brioche

Source:

From Thomas Marie.

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)