Brioche Recipe (Easy and Fail Proof) - Rasa Malaysia (2024)

FAQs

Why is my brioche not fluffy? ›

If the kneading is not done correctly and the dough is not kneaded enough or is kneaded too much, this will affect the texture of the brioche. The dough should be left to rise in a warm place, away from any draughts.

Cold proof your dough: According to Martin, letting the dough proof in the fridge overnight provides extended fermentation time, which in turn develops more flavor. This step is extra-helpful since most brioche doughs are made without a preferment for flavor.

Why should butter be added slowly to brioche dough? Adding the butter into your brioche dough is a fairly lengthy process, and the butter should only be added approx. one tablespoon at a time. This is so the dough maintains the stretchy gluten we've built up, and the butter is absorbed slowly.

It totally is! Any fat that is added to bread dough inhibits gluten formation. The more fat is added the more difficult it is to develop the gluten and the longer it takes to a achieve sufficient gluten strength. For this reason, even regular brioche can take 25 minutes of mixing.

Proofing time. Fat (such as butter) tends to increase the time needed for a bread such as brioche to rise. Make sure to let your brioche dough rise for one hour after kneading. Then let it rest for two more hours after you shape it.

It is possible to add too much butter to bread dough. Too much butter will result in a very soft, sticky dough that's difficult to shape, and bakes up greasy and dense.

Overnight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!

Professional bakers often use terms that are different from the ones used by home bakers. In this case, there are several different terms that are used interchangeably to describe this step. Other words and terms that refer to proofing include rise and fermentation.

Do not use cold butter, though, because butter must be at room temperature to mix in properly. Don't mix these doughs by hand—your hands are warm enough to melt the butter. Instead, use an electric mixer or, if you don't have one, try our recipe for No-Knead Brioche (see page 242).

With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.

What to do if brioche dough doesn t rise? ›

To fix dough that won't rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast.

When bread dough contains too much gluten it loses its extensibility and springs back too much, making it difficult to work with and resulting in a bread that is tough and has lower volume and a compact crumb.

Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

The Dough Is Too Sweet

Subsequently, the yeast dries out, becomes ineffective and the overall product comes out flat. To avoid this: give sweet doughs enough time to rise properly or use a special type of yeast, the osmotolerant yeast which requires lower amounts of liquid, and so is the perfect fit for such doughs.