Tasty Master Brioche Dough Recipe
Tasty Master Brioche Dough Recipe Makes about 2 1/2 pounds/ 1,200 grams dough
- 1 3/4 cups/ 245 grams all-purpose flour
- 2 cups/ 300 grams high-gluten bread flour
- 2 1/4 teaspoons/ 7 grams/ 1 (1/4-ounce) packet active dry yeast
- 1/3 cup/ 65 grams sugar
- 2 1/2 teaspoons kosher salt
- 4 large eggs (about 200 grams), at room temperature
- 18 tablespoons/ 2 1/4 sticks/ 255 grams unsalted butter, cut into 10 to 12 pieces, at room temperature
- To make Tasty Master Brioche Dough Recipe At first we combine the all-purpose flour, bread flour, yeast, sugar, salt, 1/2 cup/120 grams cold water, and the eggs by blender or mixer for 5-7 minutes.
- Scrape the bowl as necessary to make sure all the flour is incorporated into the wet ingredients. It will become very stiff.
- Now add the butter to the dough piece by piece and continue mixing on low for about 10 minutes.
- The butter needs to mix completely into the dough, so stop the mixer occasionally to scrape the sides of the bowl and break up the dough with your hands if necessary to help the butter mix in.
- Once the butter is completely incorporated into the dough, mix on medium for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny.
- Turn the mixer up to medium-high and mix for about 1 minute—Test the dough by pulling at it— it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of either all-purpose or bread flour and mix until it comes together.
- If it breaks off into pieces when you pull at it, continue to mix it on medium for another 2 to 3 minutes, until it develops more strength and stretches when you grab it.
- When it’s ready you should be able to gather it all together and pick it up all as one piece.
- Now place the dough in a large bowl or plastic container and cover the top with plastic wrap pressed directly against the surface of the dough to prevent a skin from forming.
- Let the dough proof in the refrigerator for at least 6 hours or up to overnight. The dough is now ready to use.