Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brioche dough. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Make starter: Stir together sugar and milk in a small bowl.
Brioche dough is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Brioche dough is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook brioche dough using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Brioche dough:
- Take 2 tablespoons milk
- Make ready 1 tablespoon sugar
- Take 1/4 teaspoon yeast instant
- Get 3 ounces all purpose flour
- Take 1 number egg
- Prepare 6 ounces all purpose flour
- Get 2 tablespoons sugar
- Prepare 11/4 teaspoons instant dry yeast
- Prepare 1/2 teaspoon salt
Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape. To make this sourdough brioche bread recipe, start by making the dough. You want to combine the flour, sugar, and salt.
Steps to make Brioche dough:
- Stir all of it together withe a fork until the mixture is the consistency of a thick batter.
- This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer.
- Then whisk together the sprinkling mixture.
- …and sprinkle over the sponge in the mixer bowl.Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good.
- …start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.No…
- Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.Let it rise another 1 1/2 hours until it looks about like so:Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand.
- Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months.
And then add the starter, eggs, and milk, The dough will be very shaggy at this point. Brioche (pronounced brie-osh) is a rich yeast dough made with eggs and butter. You might not know it, but you need brioche in your life. With this one recipe, you have the power to make not only one gorgeous loaf of bread, but also dinner rolls, hamburger buns, hoagie rolls, cinnamon rolls, monkey bread, and a host of other homemade treats. Using a spatula, mix until well combined, then cover with plastic wrap and let sit.
So that’s going to wrap it up with this special food brioche dough recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
