Dough for brioche but not only, in fact with this dough you can make other recipes. Of those I’ve made up to today you can find the link at the bottom of the page, and over time more will be added, so I recommend keeping an eye on this article if you’re interested in this type of recipes. It’s a soft and aromatic dough. To add a bit more color, I added a packet of saffron, which I really like, but it’s not necessary and you can also avoid it.
Other recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 1 kg of dough
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dough for Brioche
- 2 1/2 cups Manitoba flour
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 3/4 cup whole milk
- 2 eggs (medium)
- 2 oranges (zest grated)
- 1 tbsp fresh yeast
- 1 tsp vanilla extract
- 1 tsp salt
- 1 packet saffron (optional)
- as needed flour
- as needed butter (or oil)
Tools
This content contains one or more affiliate links
- Stand Mixer
How to Prepare the DOUGH FOR BRIOCHE
Take the butter out of the fridge in advance and let it soften at room temperature until it reaches a “pomade” consistency.
The milk and eggs should also be at room temperature; if the milk is cold from the fridge, warm it slightly on the stove or in the microwave.
Sift the two types of flour into a bowl and set aside.
Pour the milk into the mixer bowl, add the grated orange zest (be careful to grate only the orange part), vanilla extract, saffron, eggs, sugar, and fresh yeast. (Saffron gives color but is not necessary).
Attach the flat beater to the mixer and work for 2 minutes at medium speed.
Add the flour and continue to work for 2-3 minutes, until well combined.
At this point, switch to the dough hook and start the mixer again at medium speed.
Add the soft butter gradually, and finally the salt.
Work for about 15 minutes, until you get a smooth, soft, and elastic dough.
Turn the dough out onto a lightly floured board, fold a few times, form a ball, and place it in a bowl greased with butter or oil. Cover with plastic wrap and let rise in a warm place, free from drafts, until doubled. It will take about 2 hours.
All done, your dough for brioche and other recipes is ready to be used.
You can watch on YouTube → the video of the Dough for brioche and other recipes
Frequently Asked Questions
Can I knead by hand?
You can also knead by hand, starting in a bowl and then on the board, although since this is a very soft dough that needs to be worked for a long time, it’s definitely better to use a stand mixer.
