Basic recipe

Flours

We recommend using strong wheat flour for brioche, given the butter content of the recipe (approximate specifications W340–370, P/L 0.55–0.65).

Dough preparation

Mix all ingredients except butter and salt in a spiral mixer on low speed until it forms a compact mass (approx. 4–5 minutes) and let rest for about 15 minutes. Add the salt and mix on low for about 5 to 7 more minutes. The dough should be elastic at this stage and the gluten should be developed enough to form a so–called window. Gradually start adding the softened butter until it is incorporated into the dough. Then switch to high speed and mix the dough for about 4 more minutes to ensure it is completely smooth and does not separate from the sides of the mixer.

Kneading and baking

After kneading, transfer the dough to an oiled plastic container with a lid and leave to rise for approximately one hour, the ambient temperature should not be too high to prevent the butter in the dough from melting. Fold the dough twice during this time. Then remove it from the

Ingredience

100% light wheat flour

50% butter

30% whole eggs

27–30% whole milk container, squeeze out the gases, wrap it in cling film and refrigerate it for at least four hours, or longer.

Refrigeration is important because of the high butter content of the dough; the butter would melt during shaping and the dough would be too sticky. Similarly, be careful not to let the temperature rise too high when making the final products, as the butter must not melt in the dough –just like in croissants.

Prepare a rectangular mold with higher edges and brush the inside

14% crystal sugar

3% fresh yeast

2% salt with butter or use a separating spray. Divide the dough into 50–70g clones (depending on the shape and size of the mold), shape into balls and place side by side in the mold. Leave to rise for approximately one hour. Brush with beaten egg before baking. The baking time depends on the size of your tin and the amount of dough. For about 400 grams of dough, bake for about 30–32 minutes at 170–180 degrees. Once baked, remove from the tin immediately and leave to cool on a wire rack.