As mentioned in the previous post on croissants, the other thing we made in our pastry course was Brioche. Brioche is a viennoiserie, or a “baked good from a yeast-leavened dough in a manner similar to bread, but with added ingredients …and approaching pastry” (Wikipedia, 2018). In case it wasn’t obvious, that is code for ‘lots of butter’.
- 155 g milk
- 14 g dry yeast
- 450 g eggs (~9 eggs)
- 14 g sea salt
- 55 g granulated sugar
- 910 g all purpose flour
- 225 g COLD butter
- In a standing mixer with a dough hook, mix together the milk, yeast, sugar, and salt.
- Once well mixed, add in the flour. Mix together thoroughly.
- Add the eggs to the mixer one at a time until well incorporated. You need to develop the elasticity before you start adding the butter.
- Add small cubes of butter to the dough one at a time.
- When the dough is finished, it should completely wrap around the hook and pull off the sides of the bowl.
- Scrape the sides of the bowl down, form the dough into a boule, and return to the bowl. Cover the top of the bowl with plastic wrap and refrigerate overnight.
- Spray down any tête molds or loaf molds.
- Create small balls with the dough. Remove 1/8 of the dough with the bench scraper for the têtes, and re roll the ball. Squish it into the mold, and place the 1/8 (now rolled into a ball) on top.
- Proof until everything has doubled in size.
- Egg wash the tops, and bake at 375F
- You can roll out a larger dough, fill with frangipane, and roll back up to create pain aux raisins. Just make sure the seam is at the bottom and the sides are tucked. If you want to cut this into slices, freeze for just long enough (max 2 hours) to be able to slice it, and then proof it after slicing.