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Brioche dough

The recipe for pastry on brewer's yeast was famous back in the 16th century! The French pastry "brioche" was invented at the beginning of the XIX century by the French confectioners Julien brothers and has gained huge popularity all over the world. The dough, as well as the muffin of the same name, were named by them in honor of the famous French pastry chef Brioche.
♚LarisynshikAuthor avatar
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Brioche dough
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 9 g
Fats 22 % 13 g
Carbohydrates 63 % 37 g
302 kcal
GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 1 h 30 min

  1. Step 1:

    Step 1.

    Yeast

  2. Step 2:

    Step 2.

    Stir the yeast

  3. Step 3:

    Step 3.

  4. Step 4:

    Step 4.

    Sift flour

  5. Step 5:

    Step 5.

    Eggs

  6. Step 6:

    Step 6.

    Pour in the eggs

  7. Step 7:

    Step 7.

    Lemon zest

  8. Step 8:

    Step 8.

    Add lemon zest

  9. Step 9:

    Step 9.

    Add salt, sugar

  10. Step 10:

    Step 10.

    Knead the dough

  11. Step 11:

    Step 11.

    Milk

  13. Step 12:

    Step 12.

    Stir in the milk

  14. Step 13:

    Step 13.

    Oil

  15. Step 14:

    Step 14.

    Cut into chunks

  16. Step 15:

    Step 15.

    Melted butter

  17. Step 16:

    Step 16.

    Stir in the oil

  18. Step 17:

    Step 17.

    Knead the dough

  19. Step 18:

    Step 18.

    Transfer to a saucepan

  20. Step 19:

    Step 19.

    Cover with a napkin

  21. Step 20:

    Step 20.

    The dough rose after half an hour

  22. Step 21:

    Step 21.

    Finished dough

Dissolve yeast in 50 ml of warm milk. Add 2 tablespoons of sugar and 3 tablespoons of flour.
Mix everything and put it in a warm place for 15-20 minutes.
Grate the lemon zest on a fine grater.
Sift all the flour into a bowl.
Make a hole in the flour and pour out the eggs.
Add salt, sugar, lemon zest, mix.
Pour in the yeast. Mix it up.
Gradually adding warm milk and melted butter, knead a soft dough.
Put the kneaded dough into a saucepan, cover with a napkin and put it in a warm place.
Put the well-suited dough in a form greased with melted butter.
Let the dough come up again and bake.
The dough is suitable for baking all kinds of muffins: buns, cakes, brioches, savarenes, etc.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Pressed yeast - 109   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Salt - 0   kcal/100g
  • Lemon zest - 47   kcal/100g

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