Brioche Recipe (Easy and Fail Proof) - Rasa Malaysia (2024)

FAQs

How to proof brioche dough? ›

Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1½ to 2½ hours. On a lightly floured surface, turn out dough and fold a few times to knock out a bit of air.

Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process. For an easy-to-knead bread for novice bakers, start with this simple Gluten Free Soy Bread.

To make a perfect brioche, it is essential to knead the dough thoroughly: this gives the dough its elasticity. If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche.

We want the dough as soft as possible but just firm enough and un-sticky enough to handle. Soft dough = soft brioche! The following photos show what the dough looks like before and after mixing.

Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake. Since the dough is proofed at room temperature, I find using the poke test a very effective way to tell when the bread dough is ready for the oven.

Kneading with a stand mixer is highly recommended for brioche dough. Cold proof your dough: According to Martin, letting the dough proof in the fridge overnight provides extended fermentation time, which in turn develops more flavor.

Properly proofed dough will be much more consistent in structure, with a soft and fluffy interior, and larger, but more evenly dispersed air bubbles present in the crumb. Over proofed bread is likely to have a very open crumb structure, due to the development of excess CO2 during the proofing stage.

You know that the brioche dough has been kneaded for long enough when: the dough does not stick to the bottom of your stand mixer bowl or bread machine anymore, the dough can be held on to your hand without sticking to them, and you can extend the dough to the point it becomes see-through (it's called the windowpane ...

It is possible to add too much butter to bread dough. Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

Why add butter slowly to brioche? ›

Why should butter be added slowly to brioche dough? Adding the butter into your brioche dough is a fairly lengthy process, and the butter should only be added approx. one tablespoon at a time. This is so the dough maintains the stretchy gluten we've built up, and the butter is absorbed slowly.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer.

After kneading and rising, it's best to let the brioche dough chill in the fridge overnight. Shaping the cool dough is significantly easier than trying to coax the warm dough into submission — plus the slow overnight rise improves the flavor and texture of the bread.

If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. This will impart a "yeasty" taste to the dough that will be transferred to the finished baked loaf. Using old ingredients (rancid nuts, "old" shortening) will cause yeast breads to taste old or have an "off" taste.

Proofing. Leave the dough in a bowl for proofing, covered for about 1 hour or until it doubles in volume. Deflate it and leave in the fridge for 30 minutes to make it easy to manipulate. You can also keep it in the fridge and continue the next day at this step.

Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans.

Check the dough's temperature after mixing: it should be between 70 and 75˚F. If it's warmer than 75˚F, place it in a cool location. If it's cooler than 70˚F, place it someplace warm. Cover and set to rise at room temperature (72 to 74˚F) for 1 to 1.5 hours.

Put the covered dough in the fridge… …and let it rise and chill for a minimum of 2 hours. You can let it go as long as overnight.