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Pâte à Brioche/Brioche Dough
Recipe type: Dough
Cuisine: French
  • 4¼ cups (500 gr.) flour
  • 1½ package dry or compressed yeast (20 gr.)
  • 2 tsps. salt
  • 2 tbsp. sugar
  • 2 tbsp. lukewarm milk
  • 5 eggs
  • 1 cup (225 gr.) butter, softened
  • 1 egg beaten with 1 tbsp. milk for glazing
  1. Makes 16 small brioches or 2 large brioches.
  2. Less butter can be used but quality will suffer.
  3. Sprinkle the yeast over 1 tbsp. lukewarm water and let stand 5 minutes or until dissolved.
  4. In another bowl dissolve the sugar and salt in the warm milk.
  5. Make a well with the flour on a table or board.
  6. In the center break 4 of the eggs.
  7. The other or part of it will be added only if dough is too thick.
  8. Work flour and eggs with fingertips, adding the dissolved sugar, salt and dissolved yeast.
  9. Work the dough with hands by lifting, overlapping and throwing it on the table, not kneading it.
  10. Work until elastic.
  11. Work the softened butter until the dough is perfectly smooth and not sticky.
  12. If you use an electric dough hook, put dissolved sugar and salt in the bowl, then the flour, then the yeast and beat at low speed, adding 4 of the eggs (the other egg or part of one will be added if dough is too thick)
  13. Continue o knead at medium speed for about 15 minutes.
  14. Add the softened butter rather quickly at low speed.
  15. Test elasticity.
  16. Transfer the dough into a warm oiled 3 quart bowl, cover with a damp cloth and let rise in a warm place until double in volume.
  17. The dough should be completely elastic and stretchable without breaking.
  18. Knock the air out by lifting the dough gently without kneading or punching.
  19. Chill in the refrigerator overnight.
  20. The next day, unmold the dough on a lightly floured board and shape according to the recipe used.
  21. Can be kept in the freezer tightly wrapped.
  22. Thaw 24 hours in the refrigerator before using.