Brioche dough is easier to shape when fully cooled, which is partially why it’s best to let the dough rise overnight in the refrigerator. What kind of yeast should I use? To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Refrigerate overnight until you are ready to bake the next day. Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer. 136.7 g After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Enriched with lots of eggs and butter for that insanely delicate crumb and fatty goodness, the dough will be quite sticky in the beginning. The butter addition process should take no less than 10 minutes. Still mixing, sprinkle in 1/2 cup more flour. AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE. Cuisine European, French . Cover bowl with plastic wrap and let rest about 1 hour or doubled in size. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. https://www.epicurious.com/recipes/food/views/basic-brioche-351237 Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Preferably after grilling it and before sprinkling the slab with olive oil … Set the sponge aside to rest uncovered for 30-40 minutes. Why do I have to shape with letterfold rolls? Let cool completely. Delish editors handpick every product we feature. Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together. Take a marble-sized piece of dough from each of the 12 pieces and set it aside. Total Time 1 hour 33 minutes. Sprinkle over the remaining cup of flour to cover the sponge. Overnight proofing also allows the dough to develop more flavor, and it means that you can sleep in and still have fresh baked bread ready in time for brunch. This recipe uses large eggs measuring about 54 grams each. FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours. And the best thing. Cook Time 22 minutes. In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. When you're finished, the dough should feel somewhat cool. But bread.You can slather chocolate on it. Generally, more time means more flavor when it comes to food. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes. You don't have to, but I simply love shaping my softer breads like this for an easy pull-apart feature once baked: you won't even need a knife to get a perfect slice of fluffy heaven. Mix the ingredients together with a rubber spatula, mixing just until everything is blended. The dough can remain frozen for up to a month. Brush egg wash on top of loaf and sprinkle lightly with salt. Set them aside and let them rise with the small brioche for 45 minutes to 1 hour. Prep Time 15 minutes. When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy. I made it myself. How do I know when the gluten has developed properly? Mix the ingredients together with a rubber spatula, mixing just until everything is blended. You'll have an extra desirable chew in the bread once your dough gets to this stage. If you're a bread fiend, check out our sourdough bread recipe as well! Ingredients. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise …