Making rich brioche dough
Brioche is an enriched bread loaded with butter and eggs, resulting in a tender, pillowy crumb and golden color. It requires more time and a mixer (or strong hand control) because large amounts of fat must be incorporated without breaking the dough’s gluten network.
Key steps:
- Mix and knead: Combine flour, sugar, salt, yeast, eggs, and a little milk to form a sticky dough. Knead until gluten develops.
- Add butter gradually: Soften and add diced butter in batches, kneading until each portion emulsifies before adding more. Continue until fully incorporated and dough is shiny and elastic.
- First rise: Let the dough rise until doubled, then chill overnight—chilling firms the butter and makes shaping easier.
- Shape: Divide, shape into rolls or a loaf, and place in pans. Proof until puffy.
- Bake: Brush with egg wash and bake at 350–375°F (175–190°C) until deep golden; internal temp around 190°F (88°C).
Tips and tricks:
- Use room-temperature eggs and softened butter, but not melted; too-soft butter can break the dough.
- A stand mixer with a dough hook simplifies work; expect 10–20 minutes of mixing/kneading.
- Chilling is essential: cold dough shapes better and yields cleaner slices.
Variations and uses:
- Make brioche à tête (small individual buns), a braided loaf, or a brioche loaf for French toast.
- Add citrus zest, chocolate chips, or a sprinkle of pearl sugar for variation.
Brioche requires patience, but the result—luxuriously tender, buttery bread—is worth the extra steps.