Pâte à Brioche/Brioche Dough
Recipe type: Dough
- 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
- Makes 16 small brioches or 2 large brioches.
- Less butter can be used but quality will suffer.
- Sprinkle the yeast over 1 tbsp. lukewarm water and let stand 5 minutes or until dissolved.
- In another bowl dissolve the sugar and salt in the warm milk.
- Make a well with the flour on a table or board.
- In the center break 4 of the eggs.
- The other or part of it will be added only if dough is too thick.
- Work flour and eggs with fingertips, adding the dissolved sugar, salt and dissolved yeast.
- Work the dough with hands by lifting, overlapping and throwing it on the table, not kneading it.
- Work until elastic.
- Work the softened butter until the dough is perfectly smooth and not sticky.
- 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)
- Continue o knead at medium speed for about 15 minutes.
- Add the softened butter rather quickly at low speed.
- Test elasticity.
- 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.
- The dough should be completely elastic and stretchable without breaking.
- Knock the air out by lifting the dough gently without kneading or punching.
- Chill in the refrigerator overnight.
- The next day, unmold the dough on a lightly floured board and shape according to the recipe used.
- Can be kept in the freezer tightly wrapped.
- Thaw 24 hours in the refrigerator before using.