Brioche Dough

Brioche is the best bread ever! I say this cause I am not a fan of the bread making. I do not like touch sticky dough. Because this one has so much butter not compared to the Puff Pastry or the Croissant Dough. Still none the least not sticky. With this dough you can make quite a few things, from French Toast.  IT IS VERY GOOD FOR SANDWICHES!! My next post I will give you a recipe for Banana Foster French Toast.


Brioche Dough

500 grams  Bread Flour
10 grams  Instant Yeast ( If using Active hydrate it with warm water)
400 grams Eggs
75 grams Sugar
10 grams Salt
250 grams Soften Butter (place in plastic wrap and beat until flat and smooth, but keeping its coldness)

* You will need your mixer and hook for this. As doing this by hand is possible but you will be sore for a weak*

1. Combine all of your ingredients EXCEPT the Butter
* Never let the Yeast touch anything else until ready to mix*
2. Using hook mix gently
3. Once dough is sticky and well mixed put higher speed until dough starts to slaps.
4. Turn mixer down to a lower speed and add butter piece by piece
5. Once butter is mixed well and no dough is stinking to the sides of the mixing bowl. Remove and shape dough to mushroom head shape.
6. Wrap dough in a container with Seran wrap and let rest at room temperature for 1.5 hours
7. Unwrap bread and punch down pushingout most of the air. Refridgerate for 30 minutes.


My next few recipies will be using the brioche dough.