How to Make a Perfect No-Knead Brioche Dough Without Compromises

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories; water maintains hydration.

In a large bowl, combine the eggs, yeast, salt, and sugar, and whisk until the salt and sugar are dissolved.

Add about 4 tablespoons of the flour to the mixture and mix to form a paste.

Add softened unsalted butter to the paste and whisk until smooth.

Add the remaining flour to the mixture and stir until fully combined.

Wet your hands with water to handle the sticky dough and place it in a clean bowl.

Take the dough's temperature, aiming for around 23 degrees Celsius (73 degrees Fahrenheit).

Leave the dough at room temperature for 20 minutes before the first fold.

Dust the dough lightly with flour, turn it out onto a floured surface with the smooth side down, and perform the first fold by flattening it out and folding the edges over the middle.

Return the dough to the bowl, cover it, and refrigerate for 20 minutes.

After 20 minutes, remove the dough from the fridge and perform the second fold, repeating the folding technique.

Return the dough to the bowl, cover it, and refrigerate for another 20 minutes.

After the second chilling, remove the dough and perform the third fold, noting that the dough is less sticky now.

Return the dough to the bowl, cover it, and refrigerate for another 20 minutes.

After the third chilling, perform the fourth and final fold, then return the dough to the bowl and refrigerate for cold bulk fermentation for 12 to 24 hours.

After bulk fermentation, weigh the dough and divide it into three equal pieces for shaping.

Pre-shape each piece into a cylinder by flattening it slightly and folding the edges in.

Cover the pre-shaped dough and let it rest for 30 minutes to relax the gluten.

Prepare a 1.5-pound (680 gram) baking tin by brushing it with butter to prevent sticking.

Dust the work surface lightly with flour and roll each piece of dough into a long shape, about 30 centimeters (1 foot) long.

Braid the three strands of dough together, tucking the ends underneath.

Cooking Techniques

Equipment Needed

Spice Level:

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