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Brioche
Appears in
Published 2010
- Lightly dust the work surface with flour.
- You will be using the meaty portion of your hand.
- Flatten the rested dough on the work surface.
- Fold the upper third down onto itself.
- Using the lower portion of your hand, press and seal. Turn around and repeat.
- Press well to seal.
- Roll the dough into an even cylinder.
- Fold in half and score at the mid-point.
- Cut in half, and score each half into even-sized pieces. Cut.
- Dip a piece into some flour.
- Cup your hand around the dough and move the dough in a circular motion.
- Continue until the dough is smooth and tight.
- Then roll each ball back and forth.
- Continue rolling the other balls into oblongs.
- Dip the side of your hand in flour.
- Hold the oblong with the other hand, roll the floured hand about one-third down from the end.
- Continue rolling until the dough resembles a bowling pin.
- Repeat with remaining dough.
- Dip the tips of your thumb, index, and middle fingers in flour.
- Take the dough and hold it by its “head.”
- Place the dough in the buttered mold.
- Press the head into the “body” of the dough.
- Carefully remove your fingers.
- Flour your index finger, and press it in between the head and the body.
- Press down deeply.
- Ensure that the heads are secure.
- To make large brioche. Remove one-fouth of the dough and set aside. Flatten the larger piece of dough into a disk.
- Take an edge and fold it into the middle of the round.
- Press and seal with the meaty part of your hand.
- Turn the dough and continue all the way around.
- Turn the dough over.
- Cup your hands around the dough, and roll it in a circular motion on the work surface.
- Make a depression in the center.
- Place the dough in the buttered mold.
- Cup your hand around the smaller piece, and roll it in a circular motion on the work surface until smooth and tight.
- Roll back and forth at one end of the ball.
- The dough should be in the shape of a teardrop.
- With fingers dipped in flour, hold the larger end of the teardrop and press your fingers deeply into the center of the dough.
- Dip a finger in flour, and press it in between the “head” and “body” of the brioche.
- Be sure to press all the way to the bottom all the way around.
- To make a braid, measure out three pieces of dough of the same weight.
- Attach the three pieces at one end. Pieces 1, 2, and 3.
- Lift up 2 and place it over 3.
- Then lift 3 and place it over 1.
- Lift 1 and place over 2.
- Continue with the pattern until the end, then tuck the ends in underneath.
- Allow to rise in a warm place, then brush with egg wash before baking.
