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Before you jump to Brioche dough recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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There are a whole lot of things that work toward your getting healthy. Extensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Being intelligent about the choices you make each day is a start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about losing weight. It’s about making your body as powerful as it can be.
We hope you got benefit from reading it, now let’s go back to brioche dough recipe. To make brioche dough you only need 9 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Brioche dough:
- Prepare 2 tablespoons milk
- Prepare 1 tablespoon sugar
- Take 1/4 teaspoon yeast instant
- Get 3 ounces all purpose flour
- Take 1 number egg
- Use 6 ounces all purpose flour
- You need 2 tablespoons sugar
- Use 11/4 teaspoons instant dry yeast
- Get 1/2 teaspoon salt
Steps to make Brioche dough:
- Stir all of it together withe a fork until the mixture is the consistency of a thick batter.
- This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer.
- Then whisk together the sprinkling mixture.
- …and sprinkle over the sponge in the mixer bowl.Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good.
- …start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.No…
- Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.Let it rise another 1 1/2 hours until it looks about like so:Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand.
- Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months.
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