I hope everyone is having a lovely start to Easter so far. I have wanted to try my hand at making brioche dough from scratch for so long, it was Little and Friday’s baking competition that made me take the plunge. I am so glad that I did as it is oh so easy and is the base for so many delicious goodies. If you find yourself with a little time over the weekend, you will defiantly want to try this brioche dough.
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Brioche Dough

550ml milk
60g fresh yeast, crumbled, or 3 teaspoons dried yeast
6 1/2 cups plain flour
3 teaspoons salt
1/2 cup caster sugar
3 eggs
140g unsalted butter
In a sauce pan, heat milk over a medium heat until lukewarm. Remove milk from heat and sprinkle over yeast, stir until yeast has dissolved.
Place flour, sugar and salt into a large mixing bowl mix ingredients until combined, add yeast mixture and eggs to the dry ingredients. Using a electric beater with a dough hook mix on a low speed until a sticky dough forms. Stop mixer and scrape down the sides of the bowl and mix for 10 minutes on a medium speed until a elastic, shiny dough forms and pulls away from the bowl. If doing this by hand, tip dough onto a bench and knead for 10 minutes.
Cut butter into small pieces and gradually add to dough mixture, mixing until well combined. Cover bowl with a clean tea towel and allow dough to prove until it has almost doubled in size. Pour dough onto a well floured bench, it is now ready to use for any brioche recipe.
~ this dough can be made into an endless array of delicious baked goods. If you are wanting a traditional brioche loaf, place the required amount of dough into any well greased and floured baking tin and bake at 180°C for around 30-40min {depending on the size of the loaf}