Recipe Flaky brioche
To make this dish
Ingredient list
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Brioche dough500 g T55 gruau flour
210 g egg
25 g whole milk
9 g fine salt
65 g caster sugar
11 g fresh yeast
126 g Lescure Unsalted 250g butter Roll 82% fat
250 g Unsalted 1kg butter Sheet 84% fat
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Finishing touchesSQ icing sugar
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Brioche dough
Put the yeast in the bottom of the bowl of the mixer and add the flour, salt and sugar. Add the eggs and milk and knead for 10 minutes on speed 1. Add the butter and knead on speed 2 until the butter is incorporated. Remove the dough from the bowl and wrap in plastic film. Chill for 2 hours.
Enclose the Lescure butter sheet 84% MF in the dough.
Give the dough 2 double turns, letting it rest for 30 minutes in the refrigerator between each turn.
Roll out to a thickness of 5 mm and roll the dough up into a log. Cut into 3,5 cm pieces and place in previously greased 65 mm stainless steel moulds. Let rise for 45 minutes at 30°C, then bake at 165°C for 15 minutes.
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02
Finishing touches
Sprinkle the brioche lightly with icing sugar using a small, fine-meshed sieve.
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