This is the most delicious dough that exists! It develops an even deeper and more complex flavor if made a day in advance– this is fortunate because it needs to be made a day in advance as it needs 3 hours to rise. 🙂 I made it to use for Apple Cinnamon Pull-Aparts. This recipe is from More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier.
- 1/4 cup luke warm filtered water (about 80 degrees)
- 1/2 cup sugar, divided
- 1 1/2 tsp active dry yeast
- 3/4 cup lukewarm whole milk (about 80 degrees)
- 1 tsp pure vanilla extract
- 2 large eggs
- 3 1/2 cups (1 pound) unbleached all-purpose flour
- 1 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
Yield: Makes One 9-by-5-inch Loaf
- Lightly oil a medium bowl with canola oil. Set aside.
- In the bowl of a stand mixer fitted with the dough hook, combine the water with 2 teaspoons sugar (taken from the 1/2 cup sugar). Sprinkle the yeast over the surface of the water. Mix until the yeast is dissolved, then let the mixture sit for 5 minutes to activate the yeast.
- Add the milk, vanilla, eggs, flour, and salt. Mix on low speed for 3 minutes to bring the dough together, stopping to scrape down the bowl as needed. Increase to medium speed; pinch off grape-size pieces of butter and drop them one at a time into the dough as it mixes (this should take no more than 2 minutes). Continue mixing for 2 to 3 more minutes (don’t shorten the mixing time!). Now gradually add the remaining sugar (1/2 cup minus the 2 teaspoons) and continue mixing for a final 4 minutes. With floured fingers, pinch a big piece of dough and pull it away from the mass. IT should stretch about 3 inches without tearing- it will feel a bit like a rubber band. If it tears, mix for another 1 to 3 minutes.
- Using a rubber spatula, transfer the dough from the bowl onto a floured work surface. Form the dough into a ball and place it in the prepared bowl. Cover with plastic wrap and let the dough rise at room temperature until it has doubled in size, 2 1/2 to 3 hours. (I put it in a proofing oven.)
- Once the dough has risen, you are ready to proceed with any recipe that requires Brioche.
- If you’re making the dough a day ahead- either for convenience or to develop more complex flavors- simply deflate it after its initial rise, then re-cover with plastic wrap and refrigerate overnight. The next day, pull it out 2 hours before you want to use it, and allow it to come to room temperature. The dough should be doubled in size and feel slightly warm to the tough. This dough is best used by the second day. If you’d like to freeze brioche dough, it’s best to form it into the desired shape, brush it with egg wash, wrap it well, and freeze for up to a week.