Brioche dough

A recipe from cooking-ez.com

For 1 kg 250 g, you will need:

• 1 225 g butter
• 2 325 g Egg  ( How to... )
• 3 500 g plain white flour (French Type 45)
• 4 15 g yeast
• 5 25 g caster sugar
• 6 9 g fine (or table) salt
• 7 100 g fermented viennoiserie dough (optional)
• 8 50 g caster sugar
• Total weight: 1,150 grams

Times:

Preparation	Resting	Start to finish
12 hours 60 min.	1 hour 30 min.	14 hours 30 min.

Step by step recipe

1	Cut 225 g butter in small pieces, let stay at ambient temperature.
2	In the bowl of a mixer, pour 325 g Egg puis 500 g plain white flour (French Type 45), 15 g yeast, 25 g caster sugar et 9 g fine (or table) salt.
3	Kneed at low speed for 3 minutes, then 8 minutes at medium speed.
4	Add 100 g fermented viennoiserie dough and 50 g caster sugar to the vat. Note: This procedure (sugar and fermented dough are added later) helps the brioche to grow and puff up nicely, as the yeast is not saturated by a massive addition of sugar right from the start.
5	Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).
6	Add butter.
7	Kneed at medium speed until butter is fully incorporated.
8	Cover dough with plastic film, and let stay 1 hour at ambient temperature.
9	After this time dough has inflated, starting fermentation, which is good.
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	Put back film on top, and put in the fridge for the night.
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	Spread the dough using your hand.
14	Cut stripes of dough, and cut those stripes in pieces of the chosen weight.
15	For example 40 grams pieces to make a Nanterre brioche...
16	... or 250 grams pieces for brioche pies.
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.

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