The Straight Dough Mixing Method (for Enriched Dough)

An enriched dough is one that contains one or more of the following: butter, milk, and/or eggs. Often these three items are found in the same dough. One of the most noteworthy examples of an enriched dough is brioche, and others, not as widely used, include sweet dough, panettone, pandoro, and kugelhopf. Brioche is one of the four “mother” doughs that are leavened with yeast (wild and/or commercially manufactured). The other three mother doughs are lean dough (baguette), sourdough, and yeast-risen laminated doughs (croissant/Danish). All doughs derive from these four doughs. Brioche is a workhorse dough that can be used in many ways, from breakfast pastries to laminated doughs, savory items, sandwich breads, or French toast.