Brioche is generally known as a Viennoiserie, and it's a very rich and buttery dough. This classic French yeast dough is a cross between a pastry and bread. But as special as it is, brioche isn’t difficult to make.
Brioches are made by incorporating soft butter slowly into a thick dough obtained by kneading flour, yeast, sugar, salt and eggs together.
Tips for making a smooth brioche dough:
the ingredients should all be at room temperature;
brioche must be made with a strong flour;
use fresh yeast instead of dried yeast;
It’s important to add the softened butter slowly.
50 ml milk, at room temperature
10g fresh yeast
300g strong flour
1/2 tsp sea salt
20g caster sugar
125g softened butter
1. In a small bowl, stir together milk and yeast. Set aside.
2. In a mixer fitted with a dough hook, put the flour, salt and sugar. Mix to combine. Add the yeast mixture and eggs. Mix well 5 minutes, until the dough is soft and smooth.
3. Gradually, add softened butter and beat for another five minutes until it is all incorporated and the dough is soft and shiny.
4. Tip out the dough onto a lightly floured work surface and knead until smooth. Transfer the dough to a clean bowl and cover with cling film. Leave in a warm place to rise for about two hours, until doubled in size.
5. You can use the dough for recipes such as Parisian brioche, Swiss brioche, plaited brioche, bread or Chocolate Pizza After Eight .
''Worthless people live only to eat and drink; people of worth eat and drink only to live". ― Socrates