My brioche dough is the perfect base recipe for preparing soft, fragrant pastries that melt in your mouth. I’ve tried many versions until I achieved the melt-in-your-mouth quality I desired, setting it apart from other sweet leavened doughs.
Here you will also find the rustic version of the savory brioche dough to try.
The main ingredients are flour, eggs, butter, yeast, and the ease of preparation to then create soft maritozzi with cream, brioche with everything, braided buns, and brioche croissants, doughnuts with raisins and anise similar to those from the bakery.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cuisine: Italian
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 3/4 cup butter (soft at room temperature)
- 1/2 cup milk
- 3 large eggs (or 4 medium eggs)
- 1/3 cup sugar
- 1 1/2 tbsp honey
- 2 tbsp fresh yeast
- 1 tsp salt
- 1 packet vanillin
- to taste lemon zest (grated)
Steps
1 – In a small bowl, beat the whole eggs. To get 180 grams of eggs, you may need 3 large eggs or 4 medium ones.
2 – In another small bowl, pour the cold milk with sugar, honey, and crumbled fresh yeast.
3 – In a large mixing bowl, put the sifted flours and gradually add the beaten eggs. Then add the milk, gradually, until fully absorbed. Knead the mixture in the bowl with a spatula, as it will be soft and sticky.
4 – Finally, add the soft butter in two or three batches until fully absorbed. Lastly, add the salt, vanillin, and grated lemon zest.
5 – At this point, let the dough rest for 15/30 minutes covered. After resting, knead it again in the bowl, creating folds from the outside in to compact it and make it smooth and homogeneous. Use small dustings of flour to assist.
6 – Cover the bowl and let the brioche dough rise until doubled in size, it will take about 4 hours, but the rising time will depend on the external temperature.
7 – Turn the risen dough onto a floured work surface, handle it lightly to compact it and deflate it slightly, and get ready to shape it as desired or in pieces, according to the recipe you’ve chosen to make.
You will get a soft, fragrant brioche dough that melts in your mouth with every bite.
