Brioche

Brioche Dough



Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. The dough is baked to make the bread, but in some cuisines, bread is steamed such as pao-steamed buns (Chinese cooking). There are so many different types of bread, white to wholemeal, bread, fruit loaf and rich bread or brioche.

Brioche is a highly enriched French pastry.  It has egg and butter content that gives it a rich and tender crust. It is light and puffy and has a beautiful texture, it depends on the proportion of butter and eggs.

Today I am sharing how to prepare the basic brioche dough.  From this dough, you can make a variety of cooking savouries to sweet: such as brie in brioche, sausage in brioche, fillet of beef in brioche and fruit brioche.  You could bake the brioche with filling such as custard or chocolate.

The Brioche Dough

The end result of proofing the brioche dough.
-  From this dough, punch the dough down, then keep the dough in the refrigerator overnight for the second proofing.






The brioche dough after second proofing overnight in the refrigerator.
-  This brioche dough is the base for other cooking of pies, fruit brioche, brioche with fillings etc.




The brioche dough freezes very well.  Make two batches, and keep it away ready for other future baking.     Defrost it in the refrigerator.!

Basic Brioche Dough

Ingredients

500g flour

200 g unsalted butter

4 eggs large (60g)

1 tablespoon sugar

1 teaspoon salt

90 mil warm water

10 g yeast

Step by Step How to Prepare Brioche Dough

The ingredients: 4 large eggs, 500 g plain flour.'

1 tablespoon sugar, 1 teaspoon salt, 10g yeast, and

200 unsalted butter, 100 mils warm water.

The sponge: Beat 1 cup flour, warm water, the yeast

a pinch of salt and some sugar.  Mix together

Beat the sponge for 2 minutes.

Add in an egg, one at a time, mix together and

add in the flour/sugar/salt alternately, keep on

beating until all egg and flour are used up

Continue beating, add in some butter 2 cubes at

at a time, until they all mix thoroughly, then continue

with 2 minutes beating at high speed.

This is the look of the brioche dough, before

you put it away to proof until doubled

Scrape the dough. make it to around ball

cover with a tea towel

to proof at a warm place about two hours

Brioche dough has risen into doubled in bulk

after two hours.

Punch the dough down, knead lightly

Cover the bowl with its lid,  or with plastic wrap

keep the dough overnight in the refrigerator

The brioche dough after an overnight in the refrigerator

Now you have it, you could use the brioche dough whatever you wish to do.  It makes 2 large brioche à  tête   or 12 petite brioches a tête
Sweet warmed brioches are delicious to serve for breakfast with black coffee.

Large brioche à tête and Stuffed Savoury brioches are ready to bake.

Freshly Baked Two Stuffed Savouries Brioches








There are a lot of recipes about brioche dough, and they are all different.  I am happy enough using this recipe based on the New Larousse Gastronomique. 
I had made a few adjustments to the original, I have been baking brioches for years and successfully.


Brioche Continues.
Stay Tuned
Susy