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: 14

, of which:
Mini apricot and pistachio brioches
Mini apricot and pistachio brioches
St Tropez tart
St Tropez tart
Brioche feuilletée (flaky brioche)
Brioche feuilletée (flaky brioche)
Brioche Tatin
Brioche Tatin
Nanterre brioche
Nanterre brioche

Source:

From Thomas Marie.

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