Brioche Dough

Ingredients

450g strong white flour 12g+ protein

8g instant dried yeast

15g golden caster sugar

4 medium eggs, beaten ideally Clarence Court: orange yolk = yellower brioche

90ml whole milk

275g butter, diced 50/50 Lescure Unsalted Butter and Isigny Sainte-Mere Salted Butter or equivalent high-quality butter - you can taste the butter in the bread

Method

This recipe is for a stand mixer

1. Sift the flowwer into a bowl, then add the dried yeast, sugar and salt, keeping the salt and yeast separated.
2. Use the dough hook on the slowest setting to combine the dried ingredients for 1 minute, then add the eggs and milk and continue to mix on a slow speed for 5 minutes until the dough is elastic and glossy.
3. Add the butter one-quarter at a time, scraping down the sides of the bowl from time to time, until it is fully incorporated into the dough.
4. Continue to mix on a slow speed until the dough comes away from the bowl, add a little flour if the mixture is not coming together into a smooth dough. Don’t overwork the dough or work it too fast because the heat will cause the butter to split from the mixture. The dough will be very soft.
5. Place the dough in a lightly dusted bowl, cover with clingfilm. If room temp is ~20ºC allow to sit for 1 hour to increase in size, then place in refrigerator for at least 5 hours or overnight. If room temp is warm, then straight to fridge.
6. When ready to use, take out of the fridge and form, it will need ~2 more hours somewhere quite warm to prove before baking.

Adapted from a recipe by Calum Franklin at The Holborn Dining Room