Brioche Dough
An enriched dough with a very high proportion of butter
More butter than seems reasonable, added slowly to a dough that has already been kneaded to full gluten development. That order matters: butter added early coats the flour and the gluten never forms.
This is brioche riche, at about 60 per cent butter to flour. It must be chilled overnight before shaping or it is unmanageable.
Ingredients
- 4 cups (500g) bread flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons instant yeast
- 2 teaspoons salt
- 6 large eggs, cold
- 1/4 cup cold whole milk
- 10 ounces (300g) unsalted butter, at room temperature, cubed
- 1 egg beaten with 1 tablespoon milk, for glazing
Instructions
- Combine the flour, sugar, yeast and salt in a mixer with the dough hook. Add the eggs and milk and mix on low until it comes together, then on medium for 8 to 10 minutes, until the dough is smooth, elastic and pulls cleanly from the sides of the bowl.
- Test it: a small piece stretched between your fingers should form a translucent windowpane before tearing. Do not add butter before this point.
- With the mixer on medium-low, add the butter a few cubes at a time, waiting until each disappears before adding more. This takes 10 to 15 minutes and the dough will look broken partway through. Keep going.
- Beat until glossy, smooth and pulling from the bowl again.
- Cover and prove at room temperature for 1 hour, then refrigerate overnight — at least 8 hours. Cold dough is the only workable brioche dough.
- Shape cold, into loaves or the classic à tête. Prove at room temperature for 2 to 3 hours, until puffy and light.
- Glaze and bake at 350°F for 30 to 35 minutes, until deep brown and 190°F inside.
Notes
- Butter at room temperature but not melting. Greasy butter makes greasy brioche.
- Bakes into the best bread pudding and French toast there is.
- Freezes well baked; refresh 10 minutes in a moderate oven.