BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BRIOCHE DOUGH

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Use to make rolls, burger buns,  and/or loaves. Adjust time in oven depending upon size of product being baked. We made these as the bread for our fried oyster po-boy that we served May 2014.

Ingredients:

  • Sponge:

  • ¼ cup warm milk
  • ½ ounce yeast
  • ¾ ounce honey
  • 2 ounce bread flour
  • Dough:
  • 1 teaspoon sea salt
  • 1 ounce granulated sugar
  • 2 eggs
  • 4 ounce cake flour
  • 4 ounce bread flour, approx
  • 2 ounce salted butter
  • as needed egg wash

Method:

Place the milk in a small mixing bowl and sprinkle the yeast over to prove and dissolve; add the honey and bread flour and mix to combine using  paddle of electric stand mixer; set aside and allow to double in volume. Add the salt, sugar and eggs to the sponge; mix in the cake flour and almost all the bread flour; gradually add in the butter in small pieces; knead with the dough hook and adjust consistency with more flour if needed until dough cleans the side of the bowl; place in oiled bowl and allow to double in size. Punch the dough down and shape it according to final use. Shaped rolls or bread need to double in size again prior to baking. Brush with egg wash before baking at 375ºF for approximately 40 minutes or until it is cooked through and golden brown; cool on racks completely before cutting into.






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