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!

Brioche With Yeast

511kcal

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Prep 30 minutes mins

Cook 22 minutes mins

Total 21 hours hrs 52 minutes mins

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

Servings 8 Brioche Rolls

Cuisine French (Viennoiserie)

Ingredients

1x2x3x

The Enriched Brioche Dough

• ▢ 27 g Cold water
• ▢ 1.5 g Dry instant yeast
• ▢ 60 g Sugar
• ▢ 150 g Eggs Approx. 3 large eggs
• ▢ 300 g Bread flour
• ▢ 6 g Salt
• ▢ 150 g Soft butter Softened completely to room temperature
• ▢ Zest of 1 orange Optional, for deep aroma integration

The Optional Pastry Cream Filling

• ▢ 125 g Heavy cream
• ▢ 125 g Milk
• ▢ 50 g Egg yolk
• ▢ 50 g Sugar
• ▢ 10 g Cornstarch
• ▢ 5 g Plain flour
• ▢ Vanilla bean or vanilla paste

Equipment

• ▢
  Stand Mixer Fitted with the dough hook attachment, absolutely essential
• ▢
  Baking Tray
• ▢
  Parchment Paper
• ▢
  Kitchen Scale
• ▢
  Pastry Brush

Method

Prevent Sleep ModePrevent Sleep Mode

Day 1 – Autolyse and High-Speed Mechanical Kneading

1. 8:00 AM: In your stand mixer bowl, add the 27g of cold water, 1.5g of dry instant yeast, 60g of sugar, and 150g of eggs. Whisk thoroughly by hand until unified. Dump all 300g of bread flour into the bowl (add the optional orange zest here if using). Mix until no dry flour patches remain, cover, and let it autolyse undisturbed for 1 hour.
2. 9:00 AM: Attach your dough hook. Mix on the low speed of your machine for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until well incorporated.
3. Sprinkle in the 6g of salt and mix for a couple more minutes. The dough will gather into a firm, somewhat stiff ball around the hook.
4. Increase your mixer speed to high and begin dropping in the 150g of soft butter a tablespoon at a time. Knead intensely for 10 to 15 minutes. The dough will look messy at first but will soon incorporate the fat completely, clearing the bowl and making a distinct snapping or popping sound against the walls as a glossy, smooth sheet forms.
5. Cover and let the dough bulk proof for 3 to 4 hours at a warm temperature of 76–80°F (24–28°C). Perform 2 separate rounds of structural stretch-and-folds during this window; the mass should look noticeably light, airy, and puffy.
6. 1:00 PM: Transfer the covered dough container directly into the refrigerator for a long cold fermentation rest overnight to firm up the high fat content.

Day 2 – Dividing, Pastry Cream, and Staged Baking

1. 8:00 AM: Remove the chilled, firm brioche dough from the refrigerator. Using a bench scraper and kitchen scale, divide the dough mass cleanly into 8 equal pieces weighing roughly 87g each.
2. Roll each portion firmly against your counter under a cupped hand into a tight, perfectly round ball. Arrange them neatly onto a baking tray lined with parchment paper. Cover loosely and let them proof for 1 to 2 hours at 78–84°F (24–27°C) until they completely double in volume.
3. Prepare the Pastry Cream: While the rolls proof, warm your 125g of milk and 125g of heavy cream in a saucepan over low heat. In a separate bowl, whisk together the 50g of egg yolk, 50g of sugar, 5g of plain flour, and 10g of cornstarch until smooth. Temper the yolk mixture by slowly pouring a splash of the warm cream mix into it while whisking constantly, then pour everything back into the saucepan. Cook over low heat, stirring continuously, until it thickens into a rich cream. Stir in your vanilla bean seeds, remove from heat, and let cool completely.
4. Shaping & Baking: Preheat your oven to 375°F (190°C). Brush a layer of egg wash gently over the surface of each puffed brioche roll.
5. Use your fingertips to press straight down into the exact center of each roll, creating a deep indentation while leaving a proud outer border rim. Fill the cavity generously with your cooled pastry cream and top with fresh seasonal berries.
6. Slide the tray into the oven and bake at 375°F (190°C) for exactly 10 minutes to lock in a fast oven spring. Lower the oven temperature to 350°F (175°C) and continue baking for 10 to 12 minutes more until the outer borders turn a uniform, rich golden brown. Let cool slightly on a wire rack before serving.

Nutrition

Calories511kcalCarbohydrates55gProtein9gFat29gSaturated Fat18gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat1gCholesterol131mgSodium202mgPotassium101mgFiber1gSugar26gVitamin A864IUVitamin C1mgCalcium88mgIron1mg

Notes

• The High-Speed Gluten-Temperature Guardrail: When kneading an exceptionally high volume of butter into a lean flour matrix at high speeds, friction will cause the internal dough temperature to climb quickly. Monitor the bowl carefully: make sure the temperature of the dough does not exceed 82°F (28°C). If it gets too hot, the emulsified fats will melt out and cause the developing gluten network to tear completely apart.
• Why Cold Fermentation Can’t Be Skipped: Because this authentic dough contains a 50% ratio of pure butter, attempting to shape, round, or press indentations into it while it is warm is nearly impossible. The long overnight fridge rest is critical because it hardens the saturated fats completely, turning the volatile mass into a completely firm, workable pastry paste that holds its shape beautifully.
• The No-Milk Ingredient Correction: You may notice that many enrichment styles default to using whole milk as their primary dough liquid base. For this specific speed-leavened formula, no milk is required inside the dough wrapper matrix. Liquid volume is carried entirely by the high weight of the whole fresh eggs combined with the 27g of cold water to keep the crumb exceptionally light and open.
• Perfect Tempering to Prevent Cream Lumps: To guarantee a silk-smooth pastry cream center that doesn’t curdle or turn lumpy in your saucepan, never pour cold egg yolks directly into a hot pan of boiling cream. Always add a tiny ladle of the warm milk stream into your sugar-egg bowl first, whisking vigorously to equalize the temperature before combining the pots.

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