Source: Baking with Julia/Dorie Greenspan.
Baker: Nancy Silverton
Makes 1 serving.
Preparation time: 24 hours
Tips: Makes great Pecan Sticky Buns
Brioche
Dough between Bread and Pastry
Ingredients
Preparation
SPONGE
1/3 cup whole milk, warm (100 to 110 degrees)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached flour
DOUGH
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1 1/2 cups unbleached flour, approximately
6 ounces unsalted butter (1 1/2 sticks) at room temperature
THE SPONGE:
1. Put the milk, yeast, egg and 1 cup flour in the mixer bowl. Mix ingredients with a rubber spatula, just until everything is blended. Sprinkle over the remaining cup of flour to cover the sponge.
2. REST: set aside uncovered for 30-40 minutes. After the resting period the flour coating will crack, your indication that everything is moving along properly.
THE DOUGH:
3. Add the sugar, salt, eggs and 1 cup of the flour to the sponge.
4. Using dough hook mix at low speed for 1-2 minutes, just until ingredients come together. Still mixing, sprinkle in the 1/2 cup more flour. When flour is incorporated, increase speed to medium and beat for 15 minutes, stopping to scrap dough as needed. Dough should come together, wrap itself around the hook, and slap the sides of the bowl. If after 7-10 minutes is not, add up to 3 tablespoons of flour. The full 15 minutes of beating is what gives the brioche its distinctive texture.
INCORPORATING THE BUTTER:
5. The butter should be soft as the dough but not warm and oily. Work the butter with a scraper before adding. With mixer at low speed add 1 tablespoon at a time. When all butter has been added, raise the mixer speed to medium-high for 1 minute, then reduce to medium and beat for 5 minutes or until the dough is slaping against the sides of the bowl. If not coming together after 2-3 minutes, add up to 1 tablespoon more flour. The dough will be soft and still sticky and cling slightly to the sides and bottom of the bowl.
FIRST RISE: In large buttered bowl, cover tightly with plastic wrap, let rise at room temperature until double in bulk, 2 to 2 1/2 hours.
SECOND RISE: Deflate the dough by placing your fingers under it, lifting and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 to 6 hours, during which time it will continue to rise and may double in size again.
After the long chill, the dough is ready to use in any brioche recipe.
NOTES : If no using the dough after the second rise, deflate it, wrap it airtight, and store it in the freezer. The dough can remain frozen for up to 1 month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator
