Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, brioche dough. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kneading brioche dough is a tricky affair. All the eggs and butter make it soft, sticky, and slippery. Traditionally, bakers developed the gluten in this dough by slamming it repeatedly on a marble.
Brioche dough is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Brioche dough is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook brioche dough using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Brioche dough:
- Make ready 2 tablespoons milk
- Prepare 1 tablespoon sugar
- Take 1/4 teaspoon yeast instant
- Get 3 ounces all purpose flour
- Make ready 1 number egg
- Make ready 6 ounces all purpose flour
- Take 2 tablespoons sugar
- Take 11/4 teaspoons instant dry yeast
- Take 1/2 teaspoon salt
Brioches are heavenly soft and are by far my favourite "viennoiseries", although the French still seem to prefer their. Brioche is one of the most widespread regional pastries in France and worldwide. This yeast dough enriched with butter and eggs dates back to the Middle Ages, when every family from the Vendée. Gently deflate dough by lifting around edges then letting dough fall back into bowl, turning bowl and The brioche came out perfectly, but I wouldn't make it again.
Instructions to make Brioche dough:
- Stir all of it together withe a fork until the mixture is the consistency of a thick batter.
- This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer.
- Then whisk together the sprinkling mixture.
- …and sprinkle over the sponge in the mixer bowl.Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good.
- …start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.No…
- Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.Let it rise another 1 1/2 hours until it looks about like so:Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand.
- Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months.
This is more of a "quick brioche" in. A few weeks ago I tried this recipe for making brioche dough. It is the best I've ever made! Here I am going to show u how to prepare it and I'll also give u a bunch. Turn the dough out onto a floured work surface.
So that’s going to wrap it up for this special food brioche dough recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
