Baker-Pastry Chef

Laminated Puff Brioche Dough

An original recipe from Lluis Costa
1 completion stage

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Corman products used for this recipe

Dairy butter 82% fat - Block

Express Butter 82% fat - Sheet

Mix in the mixer all the ingredients except the yeast and butter.
When the dough is homogeneous, add the yeast and then the butter.
Knead for approximately 15 minutes.
Spread the dough in a tin and freeze it.
At a temperature of 5°C we laminate the dough and incorporate the fat making a simple fold and a triple fold.
Let the dough rest for 30 minutes in the refrigerator.
Then we laminate the dough to 2mm cut sheets of 60×40 and we extend it in a tin to let it rest and let it get cold.
We remove a sheet of dough well chilled and cut strips of 35 centimeters with a width of 3 centimeters.
We make an accordion style folding, and we place it in a rectangular mold of 25 centimeters long by 3 centimeters wide, the mold is lined with a strip of paper, this way we will avoid the dough sticking to the mold.
Place the dough in the center of the mold, paint it and let it ferment for 2 hours.
Bake at 165°C in an air oven.
Once the piece is well browned, we paint it with sugar syrup to give it shine.

900 g strong flour 45 g salt 270 g sugar 225 g Dairy butter 82% fat – Block 225 g milk 110 g yeast 450 g fresh eggs 1350 g Express Butter 82% fat – Sheet

Laminated Puff Brioche Dough

Preparation

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