Brioche Dough
Ingredients
- 6 tbsp Milk
- 5 tbsp 45 g Yeast
- 8 cups 1k g Flour
- 8 tbsp Sugar Dash of salt
- 5 sticks plus 2½ tbsp 600 g Butter, room temperature
- 12 Eggs
Instructions
- Warm the milk, mix in the yeast, mix in some of the flour to create a starter, and let rise in a warm spot until the volume has doubled.
- Mix the rest of the ingredients into the risen starter and beat the dough until bubbles form.
- Cover the bowl with a towel (the towel should not touch the dough) and let rise again in a warm spot.
- Repeat this process two more times.
- Finally, let the dough sit in a cold place for 1 hour and then fill the appropriate pan or make braids or buns according to the recipe.
- Bake for about 20 minutes in a preheated oven at 430 °F (220 °C ).
Notes / Tips / Wine Advice:
What is Brie Doing in Brioche?
Culinary historians know a few things about the word “brioche.” For example, that this leavened bread, originally made without a starter, appeared for the first time in 1404 in a recipe manuscript. Alexandre Dumas, creator of the Three Musketeers and author of a large culinary dictionary, claimed that brioche was so called because in classic brioche, some brie used to be mixed into the dough. This theory is considered to have been disproven, because brioche can be traced back to the Norman root broyer/brier, which means nothing other than pounded/combined. So, no cheese in breakfast brioche. And cross my heart: marmalade goes much better.
Culinary historians know a few things about the word “brioche.” For example, that this leavened bread, originally made without a starter, appeared for the first time in 1404 in a recipe manuscript. Alexandre Dumas, creator of the Three Musketeers and author of a large culinary dictionary, claimed that brioche was so called because in classic brioche, some brie used to be mixed into the dough. This theory is considered to have been disproven, because brioche can be traced back to the Norman root broyer/brier, which means nothing other than pounded/combined. So, no cheese in breakfast brioche. And cross my heart: marmalade goes much better.
