Pâte Brioche

This is the brioche dough used to produce the brioche rolls, fruit brioche and baba shells. Butter, sugar and eggs make this a very rich formula.

Ingredients Required: Pate Brioche

1. Bread Flour 9 ounces

2. Sugar 1 ounce (28g.)

3. Salt 1 teaspoon (6g.)

4. Eggs - Extra Large 2 (3.5oz or 100g.)

5. Yeast - Instant 1 Tablespoon (9g.)

6. Water (105°F) 3 ounces

7. Unsalted Butter 4 ounces

Preparation Instructions: Pate Brioche

1. Mix Using the dough hook mix the first ingredients into a stiff dough. Mix on medium speed for 8-10 minutes until dough becomes smooth.

2. Add Add the softened butter and mix the dough until it becomes smooth again.

3. Store Dust lightly with flour. Store chilled in a tight fitting covered dish. The dough needs to ferment for one day in the refrigerator.

4. Next Day Use as needed to make Brioche Rolls, Fruit Brioche and Baba Shells

Variations: When using brioche dough to make baba shells it is best to use 2-3 day old dough.

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