RECIPE 8.3
BRIOCHE
MISE EN PLACE
Method: Enriched dough
Fermentation: 1 to 2 hours at room temperature, then overnight under refrigeration.
Proofing: 30 minutes to 1 ½hours.
- Adjust temperature of the water.
- Allow butter to come to room temperature.
- Prepare egg wash and butter pans while dough ferments.
Method: Enriched dough
Fermentation: 1 to 2 hours at room temperature, then overnight under refrigeration.
Proofing: 30 minutes to 1 ½hours.
All-purpose flour
4 lb. 7 oz.
2130 g
100%
Eggs
2 lb. 6 oz. (24 eggs)
1130 g
53%
Salt
1.75 oz.
50 g
2.5%
Granulated sugar
7 oz.
210 g
10%
Active dry yeast
1.75 oz.
50 g
2.5%
Water (temperature controlled)
7 fl. oz.
210 ml
10%
Unsalted butter, room temperature
3 lb.
1430 g
67%
Egg wash
as needed
as needed
Total dough weight:
10 lb. 14 oz.
5210 g
245%
- 1 Place the flour, eggs, salt and sugar into the bowl of a mixer fitted with a dough hook. Stir the ingredients together.
- 2 Combine the yeast and water and add to the dough.
- 3 Knead approximately 20 minutes on medium speed. The dough will be smooth, shiny and moist. It should not form a ball.
- 4 Slowly add the butter to the dough. Knead only until all the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover the dough and ferment at room temperature until doubled.
- 5 Punch down the dough, cover tightly with plastic wrap and refrigerate overnight.
- 6 Portion and shape the chilled dough as desired. Place the shaped dough in well-greased pans. Brush with egg wash and proof at room temperature until doubled.
- 7 Bake at 375°F (190°C) until the brioche is a dark golden brown and sounds hollow. Baking time will vary depending on the temperature of the dough and the size of the rolls or loaves being baked.
VARIATIONS:
Raisin Brioche—Gently warm 3 fluid ounces (90 milliliters/4%) rum with 6 ounces (180 grams/8%) raisins. Set aside until the raisins are plumped. Drain off the remaining rum and add the raisins to the dough after the butter is incorporated.
Brioche for Sandwiches or Coulibiac—Reduce the sugar to 3 ounces (90 grams/4%). Ferment the dough, then retard it overnight. Mold in a rectangular loaf pan for slicing, or use the dough to wrap salmon and fillings for coulibiac. Savory Cheese and Herb Brioche—Reduce the sugar to 3 ounces (90 grams/4%). Add 4 ounces (120 grams/5%) grated Parmesan and 4 ounces (120 grams/5%) grated Gruyère cheese, 0.02 ounce (¼ teaspoon/0.5 grams) black pepper, and 0.02 ounce (¼ teaspoon/0.5 grams) dried thyme to the dough with the flour. Mold in rectangular or conical pans. Serve sliced thinly with smoked salmon, pâté or other savory spreads.
Approximate values per 4-oz. (120-g) serving: Calories 475, Total fat 30 g, Saturated fat 17 g, Cholesterol 192 mg, Sodium 138 mg, Total carbohydrates 43 g, Protein 9 g, Vitamin A 30%, Iron 16%
Raisin Brioche—Gently warm 3 fluid ounces (90 milliliters/4%) rum with 6 ounces (180 grams/8%) raisins. Set aside until the raisins are plumped. Drain off the remaining rum and add the raisins to the dough after the butter is incorporated.
Brioche for Sandwiches or Coulibiac—Reduce the sugar to 3 ounces (90 grams/4%). Ferment the dough, then retard it overnight. Mold in a rectangular loaf pan for slicing, or use the dough to wrap salmon and fillings for coulibiac. Savory Cheese and Herb Brioche—Reduce the sugar to 3 ounces (90 grams/4%). Add 4 ounces (120 grams/5%) grated Parmesan and 4 ounces (120 grams/5%) grated Gruyère cheese, 0.02 ounce (¼ teaspoon/0.5 grams) black pepper, and 0.02 ounce (¼ teaspoon/0.5 grams) dried thyme to the dough with the flour. Mold in rectangular or conical pans. Serve sliced thinly with smoked salmon, pâté or other savory spreads.
Approximate values per 4-oz. (120-g) serving: Calories 475, Total fat 30 g, Saturated fat 17 g, Cholesterol 192 mg, Sodium 138 mg, Total carbohydrates 43 g, Protein 9 g, Vitamin A 30%, Iron 16%