Brioche dough. I live in Europe and I can say that this is very comparable to the brioches I get from the bakery, which is saying a lot! It was relatively easy, although it does take time to rise, etc. Use your brioche dough to make a lovely Dessert Pizza!

All the eggs and butter make it soft, sticky, and slippery. Traditionally, bakers developed the gluten in this dough by slamming it repeatedly on a marble. Brioche is one of the most widespread regional pastries in France and worldwide. You can cook Brioche dough using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brioche dough

You need 2 tablespoons of milk.
You need 1 tablespoon of sugar.
Prepare 1/4 teaspoon of yeast instant.
Prepare 3 ounces of all purpose flour.
It's 1 number of egg.
It's 6 ounces of all purpose flour.
You need 2 tablespoons of sugar.
Prepare 11/4 teaspoons of instant dry yeast.
It's 1/2 teaspoon of salt.

This yeast dough enriched with butter and eggs dates back to the Middle Ages, when every family from the Vendée. Brioche dough is a decadent, enriched dough created by patiently working together strong bread flour mixed with large amounts of butter and eggs. Gently deflate dough by lifting around edges then letting dough fall back into bowl, turning bowl and The brioche came out perfectly, but I wouldn't make it again. This is more of a "quick brioche" in.

Brioche dough step by step

Stir all of it together withe a fork until the mixture is the consistency of a thick batter..
This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer..
Then whisk together the sprinkling mixture..
…and sprinkle over the sponge in the mixer bowl.Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good..
…start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.No....
Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.Let it rise another 1 1/2 hours until it looks about like so:Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand..
Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months..

The first time I ate a French brioche, I almost fell on the floor! Brioches are heavenly soft and are by far my favourite "viennoiseries", although the French still seem to prefer their. Turn the dough out onto a floured work surface. A few weeks ago I tried this recipe for making brioche dough. It is the best I've ever made!