Rich Brioche Dough with Tangzhong Roux
A luxurious brioche dough made with a tangzhong roux base for superior moisture and softness. Enriched with eggs and butter, this versatile dough rises to double volume and refrigerates overnight, ready for loaves, buns, cinnamon swirls, or fried doughnuts. The roux technique ensures an impossibly tender crumb.
Ingredients
- ⅓ cups whole milk
- 1 cup strong wholemeal bread flour
- ½ cups water
- 5 ½ oz free-range eggs, about 3large eggs1:1none
no difference in brioche
- ⅛ oz fast-action dried yeast
- 3 ¼ cups strong white bread flourall-purpose flour1:1none
slightly less gluten development
- ¼ cups superfine sugar
- ¼ oz salt
- 16 tbsp unsalted butter, at room temperature
- vegetable oil, to grease
Instructions
- 1
Whisk milk with water and wholemeal flour in a saucepan, then cook over medium heat, stirring constantly until thickened like a roux, about 2-3 minutes.
- 2
Transfer the roux to a stand mixer bowl with dough hook and spread to cool slightly.
- 3
Add remaining milk, eggs, and yeast once roux has cooled a few minutes. Do not warm the milk as the roux will warm it.
- 4
Add white flour, sugar, and salt. Mix on medium speed with dough hook for 5-8 minutes until shaggy and wet.
- 5
Scrape down the bowl and rest for 10 minutes to allow flour absorption and passive gluten development.
- 6
Mix for another 5 minutes on medium-high speed until dough feels cohesive with good stretch.
- 7
On medium speed, gradually incorporate butter about a tablespoon at a time, waiting for mostly complete incorporation before each addition. If mixer or dough becomes very hot, rest for 5 minutes before continuing.
- 8
Scrape dough onto worktop and shape into a smooth ball using a plastic pastry scraper.
- 9
Transfer to a lightly oiled rectangular container, cover with lid or damp tea towel, and mark the dough level on the outside.
- 10
Place in a warm, draft-free spot. Allow to rise just under double, 45 minutes to 1 hour.
- 11
Transfer to fridge for at least 1 hour or overnight before shaping and baking.
Tips
Mark dough level on container exterior to accurately judge rise progress without opening.
If mixer gets very hot during butter incorporation, rest for 5 minutes to prevent dough temperature from rising excessively.
Overnight refrigeration develops flavor and makes dough easier to shape.
Roux cooled to room temperature before adding eggs prevents cooking them.
Good to Know
Dough keeps refrigerated up to 3 days. Shaped unbaked brioche freezes up to 3 months.
Make dough day before and refrigerate overnight for best flavor. Shape and proof before final bake.
Serve warm brioche loaf with butter and jam, or use shaped dough for cinnamon buns, garlic bread, or fried doughnuts.
Common Mistakes
Do not skip the 10-minute rest after initial mixing to avoid dense crumb from insufficient flour hydration time
Do not add butter above medium speed or when dough is warm to prevent separation and greasiness
Do not proof at room temperature longer than 1 hour or dough may over-proof and collapse
Substitutions
no difference in brioche
slightly less gluten development