Ingredients
For Tangzhong
- 15 g all-purpose flour (plain flour)
- 75 g cold tap water
For Brioche Dough
- 275 g all-purpose flour (plain flour)
- 30 g caster sugar
- 5 g fine salt
- 5 g instant dry yeast
- 5 g milk powder
- 50 g eggs (cold, measured by weight)
- 100 g whole milk (cold)
- 65 g softened unsalted butter
- 1 large egg (50-55 g, room temperature)
- 1 egg yolk (optional)
- 20 g whole milk (room temperature)
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together the 15 g of flour and 75 g of cold water until combined. Heat over medium heat while whisking continuously for 2-3 minutes until mixture thickens to a smooth pudding-like consistency.
- Cool Tangzhong: Transfer the tangzhong to a small bowl, cover surface with plastic wrap directly to avoid skin forming, and let cool to room temperature before use. Do not refrigerate.
- Mix Dry Ingredients: In a stand mixer bowl fitted with a dough hook, add 275 g flour, 30 g caster sugar, 5 g salt, 5 g instant dry yeast, and 5 g milk powder. Mix briefly to combine.
- Mix Wet Ingredients: In a large jug, whisk together 50 g eggs and 100 g cold whole milk until smooth and combined.
- First Knead: Add wet mixture and cooled tangzhong to the dry ingredients in the mixer bowl. Mix on low speed (about 30%, speed 2 on Kenwood) for 15 minutes.
- Rest Dough: Stop the mixer, cover the bowl with plastic wrap, and rest the dough for 10-15 minutes to relax gluten, improving dough texture.
- Second Knead: Knead again on speed 2 (30%) for 5 minutes.
- Check Dough Elasticity: Stretch a small dough piece between fingers; it should form a thin, translucent sheet without tearing to indicate proper gluten development.
- Add Butter & Finish Kneading: With mixer running at speed 2, add 65 g softened butter gradually, allowing each addition to incorporate mostly before adding the next. Knead for 5-10 minutes until smooth, elastic, and pulls cleanly from bowl. If dough becomes too warm and shiny, chill in fridge for 10 minutes before continuing.
- First Proof (Room Temperature): Transfer dough to a large bowl, cover with plastic wrap, and let rise at room temperature in a warm spot for about 1 hour or until doubled in size.
- Second Proof (Cold Rise): Place the dough bowl in the refrigerator for 2-8 hours (overnight preferred) to develop flavor and continue rising slowly.
- Ready to Use: After the cold proof, the dough is ready to be shaped and baked. Baking times will vary depending on shape and size; generally, a loaf bakes 20-25 minutes and small buns take about 12 minutes until golden brown.
Notes
- Use softened unsalted butter for best texture; butter that is too cold won't incorporate well, and butter too warm can make dough greasy.
- Caster sugar dissolves easily making it ideal for brioche sweetness, but granulated sugar can be used in a pinch.
- Milk powder helps improve dough structure and enriches flavor but can be omitted if necessary.
- Instant dry yeast is preferred for consistent rising times; fresh yeast can be substituted but quantities should be adjusted.
- The tangzhong method increases dough hydration and creates a softer crumb.
- If dough feels too sticky after kneading, slight stickiness is normal, but avoid adding extra flour to maintain softness.
- Baking times can vary with oven types; always look for a rich golden crust and hollow sound when tapped for doneness.
- Prep Time: 30 minutes (including tangzhong preparation and initial mixing)
- Cook Time: 20-25 minutes (baking time varies by shape)
- Category: Bread/Dough
- Method: Baking
- Cuisine: French
