S0 Buttery Brioche
Submitted by Dent
Silky butter works into tender dough for a brioche so rich and golden it practically melts on your tongue after a slow overnight rise.
YIELD
6 servingsPREP
7 hrsCOOK
45 minREADY
8 hrsKnead flour, eggs, and an obscene amount of butter into elastic dough, then let it chill for six hours while the flavors develop.
The cold rest makes the dough easier to shape and builds that signature brioche tenderness.
Bake until the kitchen fills with the smell of butter and yeast, and you’ve got two golden loaves with a crumb so soft it pulls apart in feathery strands.
Chef Tips
- Add butter gradually so the dough can absorb each piece before you add more
- The dough should feel sticky and elastic, not dry; resist adding extra flour
- Deflate and re-rise the dough for a finer, more even crumb structure
- Freeze the second loaf for up to three months wrapped tightly in plastic
Ingredients
Directions
In a bowl, mix the flour, sugar, yeast and salt.
Blend well.
Add eggs and continue mixing until dough is smooth.
Add butter in 4 stages, working each piece into the dough before adding more.
Continue mixing until dough is very elastic and clings to the spoon.
Cover with plastic and chill for six hours.
Unwrap the dough and cut it in half.
Shape each half into a ball and then work into a loaf with the palm of the hand.
Place each loaf into a clean loaf pan and let stand in a warm spot.
When the dough has become slightly puffy, deflate with hands.
Allow the dough to rise again, to the top of the pan.
Bake in a preheated 350℉ (180℃) F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown.
Turn loaves out of the pans and let them cool on a wire rack.
(Only one loaf is used in this recipe.)
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