Talked to a retired baker at the farmers market who said brioche dough tells you everything after the first mix

He meant you can overwork it before proofing even starts and I ruined three batches of cinnamon rolls last week until I backed off the mixer speed, has anyone else figured out a gentler way to incorporate butter?

2 comments

2 Comments

dylan_stone3311d ago

Yeah did you try cold butter pieces next time?

ivan52210d ago

Got the butter nice and cold, cut it into tiny cubes before mixing. That helped keep the dough from getting too warm while I worked it. Made a real difference in how flaky the final pastry turned out.