HOW TO MAKE PERFECT BRIOCHE

Ingredients

Milk, scalded and cooled                 2.5 oz (1 tsp)60 g

Bread flour                                          2.5 oz (1 tsp)60 g

Yeast, instant osmotolerant           0.2 oz (1 tsp)6 g

Eggs                                                     5.5 oz (1 tsp)150 g

Bread flour                                          8.5 oz (1 tsp)240 g

Sugar                                                   0.5 oz (1 tsp)15 g

Salt                                                      0.2 oz (1 tsp)6 g

Butter, softened (see note)             6.5 oz (1 tsp)180 g

Note: To make the dough less sticky and easier to handle, the butter may be reduced  to 50% (5 oz/150 g) or as low as 35% (3.5 oz/105 g). However, the product will not be as rich and delicate. 

PROCEDURE

MIXING

Sponge method

1. Make a sponge with the milk, flour, and yeast. Let rise until double.

2. Using the paddle attachment, gradually mix in the eggs and then the dry ingredients to make a soft dough.

3. Beat in the butter a little at a time until it is completely absorbed and the dough is smooth. Dough will be very soft and sticky.

FERMENTATION

1. If the dough will require much handling in makeup, as for small brioche rolls, it is easiest to retard the dough overnight. Making it up while chilled reduces stickiness.

2. If the dough is to be simply deposited in pans, its stickiness and softness will not be problems, so it need not be retarded. Ferment 20 minutes, then scale and pan.

MAKEUP

Egg-wash after proofing.

BAKING

400°F (200°C) for small rolls; 375°F