Brioche Dough

Name: Brioche Dough
Yield: Makes 1 pound
Cuisine: French
Ingredients: ⅓ cup [75 ml] warm milk (it should barely feel warm when you touch it with the back of a finger); 1 packet (2¼ teaspoons) active dried yeast; 1 large egg; ⅓ cup [75 ml] sugar; 1 teaspoon kosher salt; 4 large eggs, lightly beaten; 1½ to 2 cups [175 to 250 g] unbleached all-purpose flour; 1½ to 2 cups [175 to 250 g] unbleached all-purpose flour; 1 tablespoon unsalted butter for greasing the bowl; 1 tablespoon unsalted butter for greasing the bowl

Preparation info

Makes
1 pound

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Brioche dough is made in the same way as bread dough except that eggs are used instead of water and butter is incorporated into the dough before baking. This recipe is adapted from a specially successful brioche in Julia Child’s Baking with Julia.

Ingredients

For the Sponge Starter

⅓ cup [75 ml] warm milk (it should barely feel warm when you touch it with the back of a finger)
1 p

Europe
France
Bread
Mediterranean

Method

To make the Sponge

Combine the milk, yeast, egg, and 1 cup [150 g] of flour in a mixing bowl or the bowl of a heavy-duty electric mixer. Use a wooden spoon or the padd