Brioche dough

Instructions

1. Before you start, make sure that all ingredients are very cold. It is advisable to chill the flour in the freezer and add the eggs 30 minutes before you start baking.
2. Mix all ingredients except the eggs in a food processor on low speed.
3. Knead on high speed for 10 minutes until the dough becomes slightly stronger and comes away from the sides of the bowl. Ideally, it should pass the window test.
4. Cut the cold butter into very small pieces and now add them bit by bit on medium speed and knead them in.
5. Once the butter has been incorporated, knead the dough for another ~10 minutes until smooth and strong. The dough temperature should be 25–26 °C at this point.
6. Shape the dough into a ball and leave to rise in a covered bowl in the fridge for 1 hour.
7. After an hour, carefully stretch the dough out a little and fold it over itself. Leave to rise in the fridge for another hour.
8. Halve the dough and stretch and fold it again. Wrap it in cling film and place it in the refrigerator for 12–24 hours to prove.