Classic Buttery Brioche Dough

Combine all the dry ingredients, then add in the wet ingredients at room temperature (not exceeding 30C or 90F) in a stand mixer.

Knead using the dough hook on low speed for 5 minutes until the dough clumps together.

Increase speed to high and knead for another 15 minutes.

The dough should pull away from the side of the bowl.

Transfer to a lightly greased bowl covered with a damp cloth and let rise at room temperature or until double in size.

On a lightly floured flat surface, flatten the dough using your hands and fold over itself several times.

Form into a smooth ball then return to the bowl then refrigerate for at least 2 hours or even overnight.

Shape the dough as required.

Let rise until double in size before baking.