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Brioche Dough
- Makes
1
large brioche - Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Homemade brioche requires technique and time, but the smell as it wafts through your house will be reward enough—not to mention the compliments you’ll get when it’s eaten.
Ingredients
1 tablespoon 2 teaspoons 25 ml ⅕
Method
Slightly warm the milk in a small saucepan and dilute the yeast in it.
Pour the flour, sugar, salt, milk and yeast mixture, and the 3 eggs into the bowl of the mixer fitted with the dough hook (1).
Knead for about 15 m
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