Brioche Dough Recipe
- 1 teaspoon sugar
- 1/4 cup warm milk or water (105°F)
- 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
- 1/2 cup sifted all-purpose flour (sift before measuring)
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon hot milk or water
- 3 large eggs
- 1 1/2 cups sifted all-purpose flour (sift before measuring)
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch slices and well softened
- Special equipment: a standing electric mixer with whisk and dough-hook attachments
- Stir together sugar and milk in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. Stir flour into yeast mixture, forming a soft dough, and cut a deep X across top.
- Let starter rise, covered with plastic wrap, at room temperature, 1 hour.
- Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved.
- Fit mixer with whisk attachment, then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition: 1/2 cup flour, remaining egg, 1/2 cup flour, about one fourth of butter, and remaining 1/2 cup flour. Beat mixture 1 minute.
- Remove bowl from mixer and fit mixer with dough-hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter and beat 1 minute, or until butter is incorporated.
- Lightly butter a large bowl and scrape dough into bowl with rubber spatula. Lightly dust dough with flour to prevent a crust from forming.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled in bulk, 2 to 3 hours.
- Punch down dough and lightly dust with flour.
- Cover bowl with plastic wrap and chill dough, punching down after first hour, at least 12 hours.
