Essentials

BISCUITS, PASTRIES & BASICS

BRIOCHE DOUGH

Unit of measure

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Ingredients

  • 500 g Bread flour
  • 250 g Eggs
  • 50 g Whole milk
  • 50 g Sugar
  • 10 g Salt
  • 12 g Live yeast
  • 300 g Butter
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For
g

Recipe

Gently mix together all the ingredients except the butter.

Kneed in a stand mixer for about 10 minutes, then slowly incorporate the butter.

Keep kneading until a ball of dough forms.

Leave to rise at room temperature for 2 hours.

Punch down the dough and roll it out onto a tray before covering with plastic film.

Store overnight in the refrigerator.

Weigh out, shape, and glaze.

Leave to rise for about 2 and a half hours at 25°C (75°F), then glaze again.

BAKING: 160-180°C (320-355°F).

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