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Simple Brioche Dough

First rise: 1.5 hrs                   Second rise: 20 min
Bake time: 15-20 min
32 g bread flour
11 g fresh yeast or 3 g instant yeast
57 ml warm semi-skimmed milk
Fresh yeastAdd the milk Add the flourSet aside the sponge
Dissolve the yeast in warm milk, add the flour and combine well. Set aside for 30 min until it starts to bubble.
2 small eggs, slightly beaten
Add eggs to the spongeAdd the eggs to the sponge and combine
Add the eggs to the sponge and combine.
210 g bread flour
15 g granulated sugar
4.5 g salt
FlourSalt and sugarthe sponge and egg mixtureThe dough after first kneading
To a bowl of the stand mixer, add the flour, sugar, salt and the sponge-egg mixture. Knead until all ingredients are well combined and form a smooth dough.

57 g unsalted soft butter, in small pieces

Add pieces of unsalted butterThe dough after 2nd kneading

Add the butter, piece by piece and let the butter to be incorporated. The dough should be smooth but sticky.

Knead to get the smooth and shiny dough Tacky kneaded dough
Transfer the dough on the lightly floured worktop and knead until the dough is shiny, smooth and tacky to your palm. Place the dough into a buttered bowl and leave for about 1.5 hrs. The dough should double in size.
Form rings and place in the fluted cake mouldlet them rise in the mould
Now you can form the dough as you like. You can divide the dough into 8 pieces, form 8 bagels and place in the doughnut or fluted cake moulds. Let them rise until double in size and bake until golden brown in the oven preheated to 180ºC.

Recipe from The Bread Baker's Apprentice. Mastering the Art of Extraordinary Bread' 15th Anniversary Edition by Peter Reinhart

Simple Brioche Buns Polly Eats LondonSimple Brioche Buns Polly Eats LondonSimple Brioche Buns Polly Eats London

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