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.