* Exported from MasterCook *
Dough, Basic Brioche
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup whole milk -- warm, (80F to 100F)
3 tablespoons granulated sugar -- (36 g)
1 tablespoon active dry yeast -- (9 g)
3 1/4 cups all-purpose flour -- divided, (406 g)
5 large eggs -- room temperature
1 teaspoon kosher salt -- (3 g)
1 cup unsalted butter -- softened, (227 g)
At its heart, brioche is the gorgeous love child of a pastry chef and
a bread baker. Think of it as part bread-part cake that combines the
backbone of a dessert maven's repertoire (milk, eggs, sugar, and
butter) with the rich yeast of the boulangerie.
In the bowl of a stand mixer fitted with the paddle attachment,
combine warm milk, sugar, and yeast. Let stand for 10 minutes. Add 1
1/2 cups (188 g) flour and eggs, and beat at medium-low speed until
smooth, 2 to 3 minutes. Remove paddle, and cover; let stand for 30 to
45 minutes. At the end of this initial fermentation process, there
should be small bubbles forming around the edges of the mixture.
Replace paddle attachment with the dough hook. Add remaining 1 3/4
cups (218 g) flour and salt. Knead at medium speed until dough pulls
away from sides of the bowl and is smooth and elastic, 8 to 10 minutes.
With mixer running at medium speed, add butter, 1 tablespoon (14 g)
at a time, letting each piece incorporate before adding the next.
Spray a large bowl with baking spray with flour. Place dough in bowl,
turning to grease top. Cover and let rise in a warm, draft-free place
(75F) until doubled in size, 1 1/2 to 2 1/2 hours.
On a lightly floured surface, turn out dough and fold a few times to
knock out a bit of air. Return dough to greased bowl; cover and
refrigerate for at least 8 hours or overnight (up to 16 hours).
S(Internet address):
https://www.bakefromscratch.com/brioche-a-tete/
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Per Serving (excluding unknown items): 154 Calories; 9g Fat (52.5%
calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber;
65mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0509