Name: Brioche Dough for Filled Breads
Cuisine: French
Ingredients: All the poolish; 265 g strong white bread flour; 1½ teaspoons fine sea salt; 115 g unsalted butter, softened; 100 g strong white bread flour; 2 medium eggs at room temperature; 2 medium egg yolks at room temperature; 1½ tablespoons sugar; 7 g sachet fine granulated active dried yeast or instant yeast; 56 g room-temperature tap water, about 24°C; 56 g whole milk, scalded and cooled

Preparation info

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

This is similar to the brioche dough in BAKE! but is both saltier and less sweet, making it perfect for filled breads like the recipes that follow in this chapter.

Ingredients

Poolish

7 g sachet fine granulated active dried yeast or instant yeast
56 g room-temperature tap water, about 24°C

Method

For the poolish, whisk the yeast into the water and wait a couple of minutes. Whisk in the milk, then use a rubber spatula to stir in the flour. Cover with clingfilm and let the sponge ferment until more than doubled, about 30 minutes.
Once the sponge has risen, use a rubber spatula to break up the eggs and yolks in the bowl of an electric mixer. Stir in the su