Home Baked Brioche dough

Brioche dough

Brioche dough

This dough can be used in many ways, from bread to pastries such as very posh magoņu maizītes or pastry escargots. It’s not a quick cook, but it’s worth it. Suggestions are at the bottom of the recipe.

This process needs to begin 1 – 1½ days before you want to work with it. Start in the morning and it can be used that evening.

70ml tepid milk
9g yeast

500g plain flour
15g salt
6 eggs

350g softened butter
100g caster sugar

Benchtop mixer

1 – Stir the milk and yeast together in a small bowl.

2 – Place flour, salt and eggs in benchtop mixer.

3 – When yeast is activated, add to mixer.

4 – Mix on low for 5 minutes.

5 – Scrape down sides, then knead on medium for 10 minutes, until it becomes elastic. Use a timer, and supervise the mixer as it might move around. Complete step 6 while this is happening.

6 – Mix the butter and sugar together using a hand mixer.

7 – Add pieces of the butter/sugar mixture with the mixer running at low speed.

8 – When butter is fully incorporated, mix on medium speed for 6 – 10 minutes. Dough will be smooth and shiny, perfectly elastic.

9 – Cover with a tea towel and let rise at 24° C for 2 hours or until doubled.

10 – Punch down dough and refrigerate for 3 – 24 hours.

Cooking suggestions
11 – Roll out into a ½ cm thick rectangle

Magoņu maizītes
12 – Spread with melted butter
13 – Sprinkle with sugar and poppy seeds.

12 – Soak sultanas in rum for 1 hour.
13 – Spread with crème pâtissière and soaked sultanas.

14 – Roll up the pastry, pinching to seal shut.

15 – Preheat the oven to 170° C.

16 – Freeze for 20 minutes.

17 – Slice into coils, Glaze with eggwash.

18 – Bake at 170° C for 15 minutes, rotating halfway through.