Brioche Dough from Making Dough by Russell van Kraayenburg
Mixing the Dough Mix brioche dough by kneading it by hand or using a stand mixer. By-Hand Method Heat milk in a small saucepan over medium-high heat until it reaches the scalding point (180°F on ...
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Cooking tools:
- Stand mixer
- Saucepan
- Stove
- Candy thermometer
- Mixing bowl
Ingredients
- 1 teaspoon salt
- 3 fluid ounces (6 tablespoons) whole milk
- 1 ounce granulated sugar
- 1 tablespoon active dry yeast
- 2 eggs, room temperature 2 ounces (4 tablespoons) unsalted butter, melted
- 4 ounces cake flour
- 6 ounces bread flour
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