Brioche With Yeast

This brioche dough is made with small amount of dry instant yeast, which makes the whole process go so much faster. It is a very versatile dough, it can be used for sweet rolls, buns or babka.

Brioche dough made with sourdough starter can be found here.

Ingredients

Dough

• 300g bread flour (100%)
• 150g eggs (50%) about 3 large
• 60g sugar (20%)
• 6g salt (2%)
• 150g soft butter (50%)
• 1.5 g dry yeast
• 27g cold water (9%)
• Zest of 1 orange (optional for more flavor)

Pastry Cream

• 125 g heavy cream
• 125 g milk
• 50 g egg yolk
• 50 g sugar
• 10 g corn starch 
• 5 g plain flour
• 1 vanilla bean

Directions 

Day 1

• 8 am in a bowl of mixer add cold water, yeast, sugar, eggs and whisk all together. Add flour, mix until no dry flour remains, cover and let autolyse for 1 hour.

• 9 am start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
• Add salt and mix for a couple more minutes. The dough should form a ball and seem kind of stiff.
• Add soft butter, mix for 10-15 more minutes on high speed until the dough is well incorporated and comes up together and will do popping sound during mixing.

Note: make sure the temperature of the dough won’t go higher than 82F/28C, otherwise gluten will start to break apart.

• Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
• During that time perform 2 stretches and folds.
• The dough should become puffy.
• 12pm -1 pm transfer the dough to the fridge for cold fermentation until next day.

Day 2

• Remove the dough from refrigerator.
• Divide the dough in 8 pieces, about 87g each.
• Cover baking tray with parchment paper.
• Roll each piece of the dough into a ball. Place them on prepared baking tray.
• Cover and let it proof  for 1-2 hours at 78-84F /24-27C  until they doubles in volume.

Pastry Cream

• Meanwhile prepare the pastry cream by preheating milk and cream on low heat. 
• In separate bowl combine yolks, sugar, flour and cornstarch, mix until no lumps remain.
• Temper yolk mixture with warm cream mixture, whisk, put it back to a low heat. Keep stirring constantly, until the cream will get thicker, add vanilla paste or vanilla bean.
• Let cool down.

Shaping 

• Preheat the oven 375F
• When brioche rolls doubled or more in volume, spread egg-wash all over each roll.
• Press with your fingers in the middle of each brioche roll, creating а dipper space in the middle.
• Fill dipper space with pastry cream and top with fresh berries.
• Sprinkle some sugar on top(optional).
• Bake at 375 for 10 min, lower temperature to 350F and continue baking for 10-12 min more until edges of each brioche will become golden brown.

Enjoy!