Brioche dough from Baking at République: Masterful Techniques and Recipes for Bakers (page 20) by Margarita Manzke and Betty Hallock

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Dough must be refrigerated for 12 hours before use.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough must be refrigerated for 12 hours before use.

  • Smokeydoke on July 11, 2020

    I'm hesitant about this recipe. Firstly, that's a lot of eggs. Second, that's a ton of dough, I hope your stand mixer can handle it. Brioche dough is sticky and a PITA to knead by hand. I'm just writing out my thoughts, I didn't try the recipe and I don't think I will. Mtetpon's photo does look gorgeous though.

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