brioche dough

Basic Brioche Bread Recipe is an enriched yeast dough made with lots of eggs and butter. This buttery pastry bread is perfect as dinner rolls or the best french toast among a ton of other things.

Brioche Bread Recipe

eggs

water

granulated sugar ((use less for savory, more for sweet dough))

flour flour

yeast

soft, but cold temperature, cubed unsalted butter ((3/4 cup = 12 tbsp))

tsp kosher salt ((use

tsp vanilla extract ((use only if brioche will be used for dessert))

white chocolate chips

tbsp orange or lemon zest

Prep: Grease a large bowl with oil or nonstick spray, set aside. Measure and prep all of the ingredients. Weigh the ingredients for best results.Check your yeast to make sure it&#039;s active, if you need to*

Combine and knead: Add  4 eggs, 3 to 8 tablespoons of sugar, 1 tsp of vanilla (if using) and 2 tbsp + 1 tsp of water in a mixer bowl or the bread machine. Top with 350 g flour and 2 1/4 tsp of yeast and knead on low speed until it barely comes together. Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread maker, keep the lid open to prevent the dough from being heated too much and becoming too runny.When the gluten is fully developed in the dough and it looks smooth, elastic and doesn't stick to the bowl as it spins around the bowl, stop kneading. - The dough will still stick to hands and everything else if allowed to stay for longer than 1 second, but when it spins around the bowl, you will see it pull away from the sides.&nbsp;

Check for gluten development: Another way to make sure the gluten is developed (windowpane test) is to stretch a small piece of the dough into a square, creating a "window" - if the dough gets very thin, smooth and translucent and doesn't' tear in that window, the gluten is well developed.&nbsp;

Add butter and salt: Next, add butter in halves, in small cubes and continue kneading&nbsp;until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier.&nbsp;

Add optional add-ins&nbsp;(**read recipe notes)Add the dried and re-hydrated fruits, citrus zest,&nbsp; chips or any other add -ins&nbsp;halfway through the butter being incorporated into the dough.&nbsp;

Rise and chill: Allow the dough to rise at room temperature*** for 1 hour (or until almost doubled in size), then cover and chill for at least 4 hours or up to 2 days. 

After that, remove from the fridge and shape.&nbsp;

How to make Brioche Dough

Make either one big loaf or two smaller ones. For two smaller loaves, split the dough into 16, then roll each piece into a tight ball and arrange 8 pieces in each of 9&quot;x5&quot; parchment lined bread pans.For a larger loaf, divide the dough into 8 and roll each into a ball. Arrange the shaped balls in one 9&quot;x5&quot; parchment lined pan. Allow to rise until at least doubled in size, about 1 - 2 hours.Lightly brush the tops with egg yolk and sprinkle with poppy seeds if you wish.

Shape

Place in a preheated to 350F oven and bake for about 20 minutes for 2 loaves and 35-40 min for a 1 loaf, or until the inside registers 185F degrees and the tops are golden in color. If the dough browns too fast, loosely tent the top with foil. Remove from the oven and leave in the pan for 5 minutes, then remove from the pan to a cooling rack and allow to. cool completely.

How to bake the Brioche:

Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month.&nbsp;

How to store Brioche

These light and fluffy cinnamon rolls made with an easy to make no-knead brioche dough that gives these rolls an over the top texture and flavor.  

No-Knead Brioche Pecan Caramel Rolls

granulated yeast ((2 packets))

1½ Tbsp coarse sea salt or kosher salt

eggs lightly beaten

honey

½ Cups unsalted butter (melted (3 sticks))

all purpose flour

Tbsp unsalted butter (softened)

salt

brown sugar

Karo syrup

Pecan halves ((or as many as needed))

unsalted butter

sugar

cinnamon

pecans ((optional))

black pepper

Mix the yeast, salt, water in the bowl of your mixer, mix well

Add in eggs, honey and melted butter, and continue to mix until well blended

Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.

The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that's ok.

Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.

Chill dough for at least 2 hours, before making the rolls*

For topping cream butter, salt and brown sugar spread evenly over the bottom of a 9-inch cake pan, then scatter pecan halves over the topping and set aside.

Using floured hands cut out a 1 ½ lb piece of brioche dough.

Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.

Using a rolling pin, roll out the dough int a 1/8 inch thick rectangle (about 12&quot;x8&quot;) add flour as needed to keep the dough from sticking to the rolling pin or surface.*

While the dough is resting cream butter, cinnamon and sugar, then spread the mixture evenly over the dough and if you&#x27;re using pecans in the filling add them now by sprinkling them over the filling.

Start rolling the dough along the long side of the dough, so you end up with a roll.

If the dough feels too soft to cut, allow it to chill for about 20 minutes.

When the dough is ready, with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.

Cover with plastic and allow to rise for 1 hour*

Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center.

Run a knife around the sides of the pan and turn out the rolls onto a platter immediately*

Serve the rolls and get ready for rave reviews

Homemade sourdough sticky buns, also known as caramel rolls, that are soft, gooey, and absolutely incredible. Using active sourdough starter, these sticky buns go through an overnight bulk fermentation to make things easy.

Best Ever Sourdough Sticky Buns

all-purpose flour

whole wheat flour

egg (room temp)

lukewarm whole milk

active sourdough starter

cane sugar

fine sea salt

softened (unsalted butter,

(unsalted butter)

heavy cream

pecans

Add flours to bowl of a stand mixer. Stir together.

Whisk egg, milk, and starter together in separate bowl until starter is no longer lumpy. 

Attach hook to mixer, and turn on on speed 2 of your Kitchenaid, and gradually add liquid ingredients, until all dry bits are gone. When most of the flour is absorbed turn the mixer up one level to knead for 30 seconds. Mixture will not look smooth, just shaggy. Let sit for 15 minutes. 

Turn mixer onto speed 2 (using Kitchenaid Stand Mixer) add sugar, salt, and one chunk of butter at a time to the dough, only adding another chunk once the previous is incorporated into the dough. Keep doing this until all the butter is added to the dough.

Once all the butter is in the dough, turn KitchenAid up to speed 4 and continue kneading for 8 minutes, until dough is smooth, and cleaning the sides of the bowl. It will be sticky to the touch. 

Overnight rise: Once kneading is done, place the dough in a bowl and put bowl inside plastic shopping or garbage bag, or alternatively cover with a very damp cloth. Leave overnight on counter at room temp to rise until double and puffy, about 10 hours if your home is at 68-70 degrees F. It will take longer if your home is cooler, less time if your home is warmer so plan accordingly.

In the morning, check your dough. It should have doubled and be domed on top. Turn it out onto a heavily floured counter. Gently pat it into a rectangle shape and let rest with a linen over the top, while you make the caramel.

To make caramel, melt butter in a saucepan. Add remaining ingredients except pecans, and bring to a boil, whisking to help dissolve the brown sugar. Once it is at a boil, turn down to a simmer for 5 minutes, until caramel is nice and brown, glossy, and smells butterscotchy. Pour into a 9x13 pan, and sprinkle with 3/4 cup pecans. Set in refrigerator to cool for 15-20 minutes, propped on a cooling rack.

Using a floured rolling pin, roll your dough it into a large rectangle roughly 16″x 12. Brush the butter onto the dough, keeping 1/2&quot; away from edges. Mix the remaining fillings ingredient together, then sprinkle evenly on top of the butter, keeping 1/2&quot; away from edges.

After spreading the filling, use your bench scraper to help your hands begin tightly rolling up the dough into a log, starting with the long edge closest to you. Use a little extra flour on the bench scraper each time to help pick the dough up from the surface. Don’t worry if it sticks a little, just use a little more flour dust. Roll it to the top and pinch the bottom edge of the dough log to seal it.

You should have a long log of dough roughly 16-18″ long. Now cut the dough log with your bench scraper, at about 2 1/2 inch pieces” and set pieces into the pan with the caramel swirl side up, making sure the caramel has had 15-20 minutes in the refrigerator.

Place the pan inside a clean garbage bag and fold the opening over so that no air gets inside. Leave on counter, preferably a warm spot, to proof for 3ish hours so that the buns expand, puff up, and are touching each other. You can see photo of what they should look like above in post.  

When the rolls are done proofing, preheat oven to 375 degrees F. Bake for 35 minutes, or until rolls are golden brown at the edges and set in the middles. You can use a thermometer to test their interior, which should be at 205 degrees F.

Remove pan from oven and let sit for 5 minutes. Then take parchment paper that is larger than your pan, and set on top of rolls. Place a large baking sheet on top of that. Then, using oven mittens slide your hands underneath the pan, and holding the top of the baking sheet and bottom of the baking pan, flip over so that the baking pan is now upside down. Using oven mitts, lift the baking pan off the rolls, jiggly it and patting top if needed, and your sticky buns will emerge! Scrape out all extra caramel in the pan and place on top of all rolls. Enjoy warm.

Caramel rolls will stay good in the refrigerator enclosed in a container, for 3 days. Reheat in microwave for 15 seconds.

A Sicilian style brioche that can be used in any manner.

Brioche Bun Recipe (Sicilian Style)

dry yeast

water (lukewarm)

Tbsp honey

milk (warm)

butter (melted (weigh first then melt))

eggs (slightly beaten)

orange rind (organic, grated)

lemon rind (organic, grated)

all purpose (or bread flour (more if needed))

In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and honey. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture along with the grated citrus rind.

Add the flour, 1/4 cup (50 g) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.

Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

After it’s risen, punch down the dough, and let rest for 5 minutes.

Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it&#x27;s not necessary. If you do want to weigh them evenly, the large part is 100 grams and the top is 20 grams. This made exactly 9 topped brioche. If you want to make plain brioche without a top, you&#x27;ll end up with about 11 large brioche buns.

For the top, shape the 20 gram pieces of dough into a ball and then elongate one end. This is the end that will go into the main part of the brioche.

Once the large and small balls are shaped, make a deep indentation in each brioche bun.

Now, push the elongated part of the small ball into the dough, and repeat this for all of them.

Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a crust). 

Once doubled, remove the buns from the oven then turn it on to preheat to 350º F (175ºC.) Gently brush the brioche with the egg glaze.

Bake the buns for approximately 20 minutes, or until golden brown. Remove from the oven.

Place them on a cooling rack until ready to serve. Enjoy as you wish, but I highly recommend a cream topped granita!

Perfect! It’s a shame I can’t share a photo with you.

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