Brioche dough

A recipe from cooking-ez.com
505K 44.2 September 16th 2020
Brioche dough
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For 1 kg 250 g, you will need:

Times:

PreparationRestingStart to finish
12 hours 57 min.1 hour 30 min.14 hours 27 min.

Step by step recipe

1Cut 225 g butter in small pieces, let stay at ambient temperature.Brioche dough : etape 25
2In 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.Brioche dough : etape 25
3Kneed at low speed for 3 minutes, then 8 minutes at medium speed.Brioche dough : etape 25
4Add 100 g fermented viennoiserie dough and 50 g caster sugar.Brioche dough : etape 25
5Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).Brioche dough : etape 25
6Add butter.Brioche dough : etape 25
7Kneed at medium speed until butter is fully incorporated.Brioche dough : etape 25
8Cover dough with plastic film, and let stay 1 hour at ambient temperature.Brioche dough : etape 25
9After this time dough has inflated, starting fermentation, which is good.Brioche dough : etape 25
10Remove plastic film and stretch the dough by lifting it up and letting it suddenly drop. This will remove all the fermentation gas.Brioche dough : etape 25
11Put back film on top, and put in the fridge for the night.Brioche dough : etape 25
12The 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.
Brioche dough : etape 25
13Spread the dough using your hand.Brioche dough : etape 25
14Cut stripes of dough, and cut those stripes in pieces of the chosen weight.Brioche dough : etape 25
15For example 40 grams pieces to make a Nanterre brioche...Brioche dough : etape 25
16... or 250 grams pieces for brioche pies.Brioche dough : etape 25
17Roll 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.
Brioche dough : etape 25

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.
View this recipe : https://cooking-ez.com/base/recipe-brioche-dough.php
March 29th 2024.
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