Classic Brioche Dough

Ingredients

• 1 cake compressed yeast
• 1 ¼ cups butter
• 4 cups flour
• 1 tablespoon sugar
• 2 tablespoons warm water
• 7 eggs
• pinch of salt

Method

1. 1 Dissolve yeast in warm water, adding more water if needed, and rubbing until fully dissolved.
2. 2 Stir in enough sifted flour to make a stiff dough, rolling and patting with hands until mixed.
3. 3 Drop the dough ball into warm water and let stand until it has slightly more than doubled in bulk.
4. 4 In a mixing bowl, combine remaining flour, sugar, salt, softened butter, and four unbeaten eggs; mix to a paste and beat smooth.
5. 5 Add remaining three eggs, one at a time, beating well after each addition.
6. 6 Remove the yeast ball from water and fold it carefully into the egg mixture until combined.
7. 7 Let rise in a moderate temperature until doubled in bulk, then turn onto a floured board.
8. 8 Pat and fold the dough with hands until smooth and holds its shape.
9. 9 Let rise once more until very light, then refrigerate overnight.