WHAT TO SERVE BRIOCHE DOUGH
LBV Port’s berry fruit, vanilla and spice flavours heighten those of the pastry. Its concentration matches the brioche’s sweetness.
Graham’s Late Bottled Vintage Port LCBO 191239, $18.75
Brioche dough requires a bit of advanced planning since it has to be prepared the day before you actually plan to bake it. A strong stand mixer does most of the work, but make sure it’s not too close to the edge of the countertop, as it may jump around just a bit. Rapid-rise instant yeast need not be dissolved or “proofed” ahead of time; simply add it to the dry ingredients.
SPONGE
3/4 cup (175 mL) all-purpose flour
1/4 tsp (1 mL) rapid-rise instant yeast 2 tbsp (30 mL) cold unsalted butter, cut into 1/4-inch (5-mm) pieces
5 tbsp (75 mL) whole milk
DOUGH
3/4 cup (175 mL) all-purpose flour
1 tsp (5 mL) salt
3/4 tsp (4 mL) rapid-rise instant yeast
2 tbsp (30 mL) plus 1 tsp (5 mL) sugar, combined then divided in half
1 egg plus 1 yolk
6 tbsp (90 mL) cold unsalted butter, cut into 1/4-inch (5-mm) pieces
1 For the sponge, combine the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the 2 tbsp (25 mL) butter and milk, then mix on low speed until well-combined and no butter lumps remain,
1 to 2 minutes. Cover the surface of the sponge loosely with plastic wrap and allow to stand for 30 minutes.
2 For the dough, place the flour, salt, instant yeast and half the sugar in a bowl and whisk to combine. In another small bowl, whisk the egg and yolk just to break them up. Add the dry mixture, along with the egg, to the sponge and mix on low speed with the paddle attachment until the mixture is combined, about 1 minute. Replace the paddle with the dough hook and mix the dough on low speed for 5 minutes. Increase the speed to medium and mix for an additional 8 minutes, stopping to scrape down the sides of the bowl and the hook one or two times. Add the remaining sugar and mix to incorporate.
3 Add the 6 tbsp (90 mL) butter in three additions, mixing until fully incorporated each time. The dough will be very soft and shiny. Wrap in 2 layers of plastic wrap and refrigerate overnight.
Makes about 1 lb (455 g) dough