Ingredients for homemade brioche dough
For the dough
500 g wheat flour (T45 or T55 type)
20 g fresh baker’s yeast (or 7 g dry baker’s yeast)
60 g sugar
10 g fine salt
3 eggs
120 ml milk
150 g unsalted butter, softened but not melted
For the egg wash
1 egg
1 tablespoon milk (optional)
A few notes on the ingredients:
Flour: Using wheat flour suitable for yeast-leavened doughs ensures an elastic dough and a well-developed crumb.
Yeast: Use baker’s yeast, not baking powder; they serve different purposes.
Milk: It should be at room temperature or slightly warm—never hot.
Butter: Take it out ahead of time so it becomes soft and easy to incorporate.
Eggs: They enrich the dough and contribute to both its color and texture.
Salt: It enhances flavor and helps with the dough’s structure. Avoid placing it directly onto the concentrated yeast.
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