Sort ingredients
blondiekirby
QR Code
Listen
Pdf
8 am mix water, milk, carrot juice add dry instant yeast and whisk until dissolved.
Add egg yolks, flour, sugar, mix to hydrate all flour, let the dough autolyse for 30 minutes.
During the autolyse period the flour becomes fully hydrated. This process activates gluten development.
30 am mix 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.
Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together.
9 am cover the dough and let it proof for 2-3 hours at 76-80F/ 24-28C.
During that time perform 2 stretches and folds.
The dough should become bigger and puffy.
12 pm sprinkle work surface with flour and dump proofed dough on it.
Roll the dough into a tight roll, transfer it to a loaf pan for proofing (I’m using 5×10 inches loaf pan).
Cover brioche and let it proof for 1-2 hours 78-84F /26-28C, or until it will double in volume.
Score brioche and place small pieces of butter inside the cut.
Bake at 350 F for about 30-35 min until golden light brown.