When to add eggs in brioche?

I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time.

Should I develop the gluten first (maybe to window pane), then add the eggs? Or maybe I should add the eggs last, like I do with my fats (e.g. butter)?

I know sugar inhibits gluten development, so I add that after I've developed enough gluten. Maybe I need to add the eggs with the sugar?

baking bread

Best Answer

I combine wet ingredients first (milk with eggs) and then sugar, yeast and butter. Then whisk everything. After that, I add the flour and salt on top and mix by hand. I then let it rest for 30 mins before kneading so the flour absorbs all the wet ingredients. I hope this helps.

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Why is my brioche not fluffy?

Brioche dough that's too wet will be slack and hard to handle, and it won't spring up as pertly during baking. Dough that's too dry will give you brioche that's heavy and dry, rather than light and fluffy.

Why is my brioche bread not rising?

It may be that your yeast is (well) past its prime. That's the most likely reason I can think of that your dough didn't rise. Second reason could be that while mixing, the dough got too hot\u2014heat will kill yeast. Yeast dies somewhere around 130\xb0F, but really you want to keep it much cooler than that.

Why is my brioche so sticky?

The wet, sticky texture is important because brioche will be dry if too much flour is incorporated in the dough. While it is possible to shorten active working time for this recipe, the best-tasting brioche comes from dough that rises very slowly.

Why is my brioche crumbly?

A: The dry, crumbly texture of brioche has less to do with recipe than with mixing and handling. Like any other bread, brioche relies on the gluten formed during mixing for structure and texture.

Brioche Egg Sandwich

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Images: Klaus Nielsen, Klaus Nielsen, Sarah Chai, Katerina Holmes