Pâte à Brioche Commune (Common Brioche Dough)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes sifted flour
- 200 grammes butter
- 4 eggs
- 15 grammes salt
- a pinch of sugar
- 15 grammes yeast
- 1 décilitre tepid milk
Instructions
- Make the leaven with a quarter of the flour, the yeast and the tepid milk.
- Work the paste as for the ordinary brioche, proceeding in the same way in every respect.
- Keep it firm enough to be worked with the rolling pin.
- For Coulibiacs, keep the same proportions but leave out the sugar.