I recently attended an online course by Antonio Bachour where I learned how to make sugar brioche. This versatile brioche dough can be used to create a variety of delicious treats such as filled sweet buns, brioche bread, brioche rolls, and more. I wanted to share this recipe with all of you, so you can enjoy it too.
- 560 g bread flour
- 53 g sugar
- 30 g invert sugar or honey
- 265 g butter (cold, cubed)
- 225 g whole egg
- 112 g egg yolk
- 30g fresh yeast
- 13 g salt
- 20 g milk
- 6 g vanilla extract
- sugar for sprinkling on top
- 50g butter cubbed into small cubes
- In a mixer fitted with the hook attachment combine flour, salt, sugar, whole eggs, egg yolks, invert sugar, milk and vanilla extract. Mix at low speed for 5 minutes.
- Add half of the butter and fresh yeast and mix for 10 minutes at low speed. Finally, add the rest of the butter and mix for 10 minutes at low speed.
- Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball.
- The dough must not reach more than 24°C.
- Transfer the dough, smooth side up, to a clean large bowl. Cover loosely with plastic wrap and let the dough rise in the refrigerator at 6°C until tripled in size (about 24 hours)
- Remove the dough from the fridge.
- Coat round ring molds, 10cm wide , with butter. Scale 80 gr of brioche, form balls and flatten the dough. Place the dough into the molds.
- Proof at 28°C for about 2- 2 ½ hours until doubled in size and with a puffy appearance.
- Brush with egg wash and with the finger press down to create some holes, filling each hole with a cube of butter. Sprinkle on top with granulated sugar.
- Bake in the oven for 10 minutes at 350F/170 C.