Brioche

17:18

I know that there are so many versions of Brioche dough out there, but this one by Nick Malgieri I find easy to do and the end result is always perfect.

Prepare:
75 ml  milk
7 g dried yeast
60 ml warm water
100 g bread flour

Whisk the yeast into warm water until dissolved. Add the flour and let it ferment until it doubles in size.

In the meanwhile prepare the following:
2 medium eggs at room temperature
2 medium egg yolks room temperature
260 g of strong flour
1 teaspoon salt
110g unsalted butter, soft

When the starter sponge is done, break the eggs and the yolks into the bowl, stir in the sugar and add the risen sponge, mix it and add the flour and salt. Mix well until the dough comes away from the sides of the bowl, then start adding butter bit by bit, continue mixing until the dough is smooth and glossy.

Move the dough to the buttered bowl, then turn it over so that the top is buttered. Cover it and let it rise again for about half an hour.




This is obviously a baked product, but I made so many pictures, I had to start uploading them before I got through the recipe.

Your dough should be doubled in size again and ready to for the final stage. Flour the work surface, use your hands and take the dough out gently without deflating it too much. Make a rough rectangular shape that should fit the 23 x 13 x 7 cm  loaf tin, transfer the dough, cover it with buttered cling film and leave it to rise until it comes about 3.5 cm above the rim of the tin. 
Set the rack in the lower third of the oven and preheat it to 190 C.
When the dough is ready, brush it with eggs wash and cut across the top using sharp knife. Bake until golden in colour, unmould it to a rack straight away. Cool thoroughly before slicing.

Tips: 
- don't let the starter sponge rise too much, it will give the dough a sour flavour
- butter must be soft, or lumps will be formed in the dough


- if you are making a variation in which you need to handle the dough for longer in order to shape it (rolls for instance),  store it in a fridge for few hours.
- baked brioche can also be frozen

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