Brioche Dough

Buttery and slightly sweet, brioche is a great dough to play with. From this base, you can make products of different sizes and shapes, sweet and savory, such as mini or loaf brioches, filled and braided breads, and even hamburger buns.

Add <quantity>2</quantity> eggs and <quantity>35<unit>g</unit></quantity> of milk to a stand mixer bowl

Add <quantity>245<unit>g</unit></quantity> of high gluten wheat flour and <quantity>25<unit>g</unit></quantity> of sugar

Add <quantity>3<unit>g</unit></quantity> of salt and <quantity>3<unit>g</unit></quantity> of dry yeast

Fit the mixer with the hook attachment and mix on low speed to form a smooth dough. Scrape the sides of the bowl from time to time to ensure all the ingredients are evenly incorporated

Increase the speed and knead for 5-10m until the dough is smooth and strong

Add <quantity>70<unit>g</unit></quantity> of butter and knead until it is completely incorporated and the dough is elastic

Transfer the dough to a countertop and shape into a ball

Wrap it in cling film and place in the refrigerator for 4-12h to slightly ferment and rise

Unwrap the dough. The brioche dough is ready

Shape it as you like and use it for sweet and savory recipes.

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