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Brioche dough
Brioche dough

Before you jump to Brioche dough recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Water is the most effective beverage out there. Sipping a soda or cup of coffee every so often won’t hurt you too badly. It is definitely, however, a bad idea to only drink soda or coffee. Having water instead of other forms of drinks is a good way to help your body in its health and hydration. You’re also cutting hundreds of calories out of your diet— without having to be forced to eat terrible tasting diet food. Water is ordinarily one of the keys to really reducing your weight and becoming really healthy.

There are lots of things you can pursue to become healthy. Extensive gym visits and directly defined diets are not always the solution. Little things, when done every day, can do a great deal to make it easier to get healthy and lose pounds. Being smart about the decisions you make each day is a start. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indication of your healthfulness. You need to help make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to brioche dough recipe. You can have brioche dough using 9 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Brioche dough:
  1. Use 2 tablespoons milk
  2. You need 1 tablespoon sugar
  3. You need 1/4 teaspoon yeast instant
  4. Prepare 3 ounces all purpose flour
  5. Provide 1 number egg
  6. Get 6 ounces all purpose flour
  7. Prepare 2 tablespoons sugar
  8. Take 11/4 teaspoons instant dry yeast
  9. Prepare 1/2 teaspoon salt
Steps to make Brioche dough:
  1. Stir all of it together withe a fork until the mixture is the consistency of a thick batter.
  2. This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer.
  3. Then whisk together the sprinkling mixture.
  4. …and sprinkle over the sponge in the mixer bowl.Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good.
  5. …start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.No…
  6. Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.Let it rise another 1 1/2 hours until it looks about like so:Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand.
  7. Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months.

This dough seems very wet and sticky! It is a very moist dough! Enriched with lots of eggs and If you've made this brioche, leave a comment below and let us know how you liked it! A few weeks ago I tried this recipe for making brioche dough. It is the best I've ever made!

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