Basic Brioche Dough

Make enough dough to make two recipes, about 1.2kg

¾ cup warm milk

¼ cup sugar

2 tsp dried yeast

4½ cups (675g) plain flour

¾ tsp salt

3 eggs, lightly beaten

125g butter, cut into 20g cubes

In a small bowl, combine the milk, 1 tablespoon of sugar and sprinkle over the yeast. Using a fork, whisk and leave in a warm place for 10 to 15 minutes or until mixture becomes foamy.

Place flour, salt and remaining sugar into mixer bowl fitted with a dough hook and combine for 2 minutes. Add eggs and yeast mixture and combine for 3 to 4 minutes or until a rough dough forms. Drop in 1 tablespoon of cubed butter at a time, until all butter is incorporated. Knead for 8 minutes or until dough is smooth.

Grease a large bowl with oil spray, place dough, cover with plastic wrap or a damp tea-towel and allow to rise in a warm place for 1 hour or until almost doubled. Place dough in fridge and prove overnight.

Try our Brioche Doughnuts with Coffee Cream or Salted Chocolate Nut Loaf with this Basic Brioche Dough recipe.