Brioche

METHOD

1. Cut butter into roughly 1 Tablespoon size pieces, place in the refrigerator to cool down slightly, roughly 45-50ºF.

2. Mix wet and dry ingredients with the dough hook on low speed for 5 minutes until dough is shaggy, but can still be stretched out thin.

3. On medium high speed, slowly add in butter pieces a few at a time. Wait for the butter to be incorporated into the dough before adding more butter additions. Scrape the sides of the bowl as needed.

4. Mix until all of the butter has been incorporated into the dough, and the dough passes the window pane test. At this point the dough should look smooth, and all of the butter is fully incorporated. Desired dough temperature: 76ºF.

5. Give the dough a few folds on the table before gently wrapping the dough in plastic wrap. Place in the refrigerator overnight. 

6. Allow the dough to temper slightly the next day before cutting, shaping, and proofing. 

SHAPING & PROOFING METHOD

• 45-55g balls, proofed about 1.5 hours

• Proof until about double in volume and lightly springs back when pressed.

• You can proof up to 80ºF.

BAKE

• 325ºF · High Fan · 14-16 minutes

NOTES

• If the dough becomes too hot when mixing, you risk the butter melting out of the dough. This can occur if you mix at too low of a speed while incorporating the butter, or work with ingredients (including the butter) that are too warm. If this happens, the dough will become very hard to shape, and the bake will also be impacted.

• If you are making a larger batch size you will need to increase the speed of the mixer.

• Make sure that your soy milk is cold, from the refrigerator.

• You can use organic granulated sugar (no need to process) with no difference
  in results. 

• Once shaped, the dough can be frozen for up to two weeks before proofing and baking.

• Bake time and temperature are suggestions.