Proper gluten development will allow you to stretch the dough so thin you can almost see through it. Step 3 - Turn the mixer on medium and keep it mixing until the sticky dough starts to strengthen and come together and pull away cleanly from the sides of the bowl.įor the best gluten development and brioche crumb, keep the dough mixing for at least 15-20 minutes. Incorporate each cube before the next addition. Mix this dough for around 5 minutes to begin developing the gluten. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Step 1 - In a bowl of a stand mixer fitted with a dough hook, add the warm milk and stir in the yeast and sugar. If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best and most consistent results.* US cupsizes are smaller than metric cup sizes. This recipe is written using grams as the main measurement. That's around 5 large eggs with a volume between 1.75oz/52g and 1.9oz-/54g (measured without the eggshells.) It's easiest to use a scale to measure the eggs and go from there.Īpproximately 260-270g of the egg is used in this recipe. The actual volume of the egg within each shell varies a lot too within these labels. Some are labeled large, extra-large, jumbo, while others are labeled by number. The eggsĮggs sizes vary in not only weight but also in name depending on what country you're in. To test the viability of yeast before beginning, warm the milk (to around 95-104☏ / 35-40☌) and mix in the yeast along with one tablespoon of the sugar. Usually, the instant yeast sachets are pretty full-proof, but sometimes active dried yeast can lose viability. Whichever one you use, it needs to be viable. Instant yeast will rise faster than active dried yeast. The yeast used in this recipe can be instant yeast or active dried yeast. It’s best to check protein levels rather than just the name of the flour.
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Using bread flour with protein levels can lead to chewy brioche.Īll-purpose flour protein levels can vary between brands, and the name of the flour itself can vary between countries. This protein content is enough to develop the gluten but not too much that the bread becomes chewy. The flourįor this recipe, all-purpose flour is used, one with a protein level of around 11%. This recipe features a video of brioche dough kneaded by hand. Use quick motions to avoid it sticking too much on your hands. The dough can be slapped down hard on the bench and folded over itself. Resist the temptation, and continue kneading.Ī slap and fold method works well for a very sticky dough. With the addition of all the butter you may think ‘is my brioche dough too sticky?’ and you could be tempted to add more flour. You can make brioche by hand, but you will need plenty of patience and elbow grease. The dough will seem so sticky, but all of a sudden it will come together and become glossy and strong. This is done by kneading the dough, preferably in a bench mixer until it becomes glossy and strong, pulling away cleanly from the sides of the mixer. Once the butter has been added, it is time to develop the gluten in the dough. The dough will become slack and sticky with the addition of all this moisture and fat. In stage two, add in the cubed butter, a bit at a time. The first stage makes a thick dough that uses all the ingredients except for the butter.
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What should brioche dough look like?īrioche develops over several stages and the look and feel of the dough change throughout. However, what it lacks in gluten development it makes up in flavor. The extra fat slows gluten development down so the initial kneading process is trickier than regular bread. The addition of all this fat means the dough reacts a little differently to standard bread.
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Brioche dough has a large amount of butter and eggs added to the dough. An enriched bread is one where there is the addition of fats and proteins to the bread dough.