Name: Jet brioche (Simca’s High Speed Brioche Dough)
Yield: For about 1 pound (450 g) dough
Cuisine: French
Ingredients: 2 cups (260 g) unbleached all-purpose flour, more as necessary; 2 packages active dry yeast, dissolved in ¼ cup (½ dL) warm milk with a pinch of sugar; 3 eggs, at room temperature; 8 tablespoons (115 g) unsalted butter, melted and cooled; 1 teaspoon salt; 1 tablespoon granulated sugar

Preparation info

For about
1 pound
dough

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

This jet brioche goes very quickly indeed with the food processor and twice the usual amount of yeast, and even by hand is faster by far than the classic way. It is made with melted butter so the tiresome step of kneading softened butter in bit by bit is eliminated. Also, I only give the dough one rising before it is shaped, and this does seem sufficient since it will rise again in the pan before it is baked. The brioche, then, takes only about 3 hours from start to finish, a gain in