Brioche

Recipe by P48422
READY IN: 1hr 15mins
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
  • Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
  • Sprinkle over the remaining cup of flour to cover the sponge.
  • Set the sponge aside to rest uncovered for 30-40 minutes.
  • After this resting time, the flour coating will crack, your indication that everything is moving along properly.
  • Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
  • Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
  • Still mixing, sprinkle in 1/2 cup more flour.
  • When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
  • During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
  • In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
  • You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
  • When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
  • With the mixer on medium-low speed, add the butter a few tablespoons at a time.
  • This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
  • When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
  • Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
  • When you're finished, the dough should feel somewhat cool.
  • It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
  • FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
  • SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
  • Work your way around the circumference of the dough, lifting and releasing.
  • Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
  • AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
  • STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
  • The dough can remain frozen for up to a month.
  • Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
  • TO BAKE IN LOAVES: Divide the dough into thirds.
  • Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
  • Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
  • Do the same with the other two pieces of brioche dough.
  • Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
  • Preheat the oven to 375°F.
  • Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
  • Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
  • Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
  • Cool to room temperature on a rack.
  • NOTE: You could also use this dough to make the very finest sticky-buns you've ever eaten in your entire life, or you can press it out in a deep dish pizza pan, cover it with cream cheese mixed with powdered sugar, the put fruit slices or berries over it for a very upscale"fruit pizza".
Advertisement