Brioche Dough Recipe

• 1/4 cup warm water (105°F to 115°F)
• 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
• 3 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon kosher salt
• 6 large eggs, lightly beaten
• 1 1/2 cups unsalted butter, at room temperature, cut into small pieces

Directions:

1. In a small bowl, combine warm water and yeast. Stir until yeast is dissolved. Let stand until foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add beaten eggs and yeast mixture. Mix on low speed until a dough forms, about 5 minutes.
3. Add butter, a few pieces at a time, until fully incorporated and dough is smooth and elastic, about 10 minutes.
4. Transfer dough to a large buttered bowl. Cover with plastic wrap and refrigerate overnight or up to 2 days.
5. When ready to use, remove dough from refrigerator and let come to room temperature, about 1 hour. Punch down dough and shape as desired. Let rise until doubled in size, about 1 hour.
6. Preheat oven to 375°F. Bake brioche until golden brown and fully cooked, about 20-25 minutes for standard-sized brioche buns.

Verdict: Brioche dough is a rich and buttery dough that is perfect for making brioche buns, loaves, and other pastries. It requires a bit of time and effort, but the end result is soft, fluffy, and incredibly delicious.

Serving suggestions: Use brioche buns to make delicious hamburgers or pulled pork sandwiches, or use the dough to make sweet pastries like cinnamon rolls or sticky buns.