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Russell van Kraayenburg

Brioche Dough

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Preparation info
  • Yield:

    1 pound

    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in
Making Dough
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

Ingredients

  • 3 fluid ounces (6 tablespoons) whole milk
  • 1 tablespoon active dry yeast

Method

Mixing the Dough

Mix brioche dough by kneading it by hand or using a stand mixer.

By-Hand Method

  1. Heat milk in a small saucepan over medium-high heat until it reaches the scalding point (180°F on a clipped-on thermometer) and begins to steam and look foamy. Remove from heat and let cool at room temperature to 115°F.<

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