BRIOCHE DOUGH *-
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 1/2 cups of lukewarm water1 1/2 tbsp dried yeast1 1/2 tbsp kosher salt, or 1 tbsp table salt8 large eggs lightly beaten1 1/2 cups (12 oz for non American readers) butter, melted1/2 cup honey7 1/2 cups white all purpose flour (plain flour for UK readers.) (Most UK white plain flours are unbleached without stating it but might be worth checking your particular brand with the manufacturer)
Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours.
The dough is best not to be used as soon as it is made. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle.
Chill for 3 hours at least, but it will keep in the fridge for up to 5 days. If you have any left after 5 days or know at the start you won't use it all, it can be frozen as a dough.
It can be used to make any recipe that calls for brioche dough.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Mix in the flour, using a spoon until all of the flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours.
The dough is best not to be used as soon as it is made. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle.
Chill for 3 hours at least, but it will keep in the fridge for up to 5 days. If you have any left after 5 days or know at the start you won't use it all, it can be frozen as a dough.
It can be used to make any recipe that calls for brioche dough.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 1,737.1
- Total Fat: 80.4 g
- Cholesterol: 560.5 mg
- Sodium: 1,873.2 mg
- Total Carbs: 216.6 g
- Dietary Fiber: 7.3 g
- Protein: 37.7 g
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