Corman
  • Baker-Pastry Chef

Laminated Puff Brioche Dough

  • An original recipe from Lluis Costa
  • 1 completion stage
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1

Preparation

  • 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