This is the brioche dough used to produce the brioche rolls, fruit brioche and baba shells. Butter, sugar and eggs make this a very rich formula.
| Pate Brioche |
|
Ingredients Required: Pate Brioche
| |
| Bread Flour |
9 ounces |
| Sugar |
1 ounce (28g.) |
| Salt |
1 teaspoon (6g.) |
| Eggs - Extra Large |
2 (3.5oz or 100g.) |
| Yeast - Instant |
1 Tablespoon (9g.) |
| Water (105°F) |
3 ounces |
| Unsalted Butter |
4 ounces |
Preparation Instructions: Pate Brioche
| Using the dough hook mix the first ingredients into
a stiff dough. Mix on medium speed for 8-10 minutes until dough becomes
smooth. |
| Add the softened butter and mix the
dough until it becomes smooth again. |
| Dust lightly with flour. Store chilled in a tight
fitting covered dish. The dough needs to ferment for one day
in the refrigerator. |
| Use as needed to make Brioche Rolls, Fruit Brioche
and Baba Shells |
| When using brioche dough to make baba shells it
is best to use 2-3 day old dough. |
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