Brioche Dough

Name: Brioche Dough
Yield: About 2½ pounds dough, enough to make two of any of the brioche recipes that follow
Cuisine: American
Ingredients: 2¼ teaspoons (1 envelope) active dry or instant yeast; 2¼ teaspoons (1 envelope) active dry or instant yeast; 1 cup whole milk; 6 tablespoons sugar; 3 large eggs plus 1 large egg yolk; 3 large eggs plus 1 large egg yolk; 1½ cups unbleached all-purpose flour; 1 teaspoon salt; 2¼ cups unbleached bread or all-purpose flour; 2¼ cups unbleached bread or all-purpose flour

Preparation info

About 2½ pounds dough, enough to make
two
of any of the brioche recipes that follow

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

Ingredients

Sponge

1 cup whole milk
2¼ teaspoons (1 envelope) active

Americas
United States
Vegetarian
Bread

Method

To make the sponge, in a small saucepan over low heat, heat the milk until it feels just warm, about 110 degrees. Pour the milk into the bowl of a stand mixer. Whisk in the yeast, then stir in the flour. Cover the bowl with plastic wrap and set aside at room temperature for about 30 minutes, until the sponge is well risen. Don’t allow more than 30 minutes for the sponge