Working with Enriched Dough
An enriched dough is a balancing act between structure and softness. By adding richness, you create a supple, velvet-like texture that makes the dough prone to stalling if the environment is too cold.
Manage your temperature.
Keep your butter at room temperature—soft enough to dent but not melting—and ensure your liquids are lukewarm, not hot, to avoid killing the yeast.
- stand mixer with dough hook
- digital scale
- large glass proofing bowl
- bench scraper
What goes in.
- 500gbread flour
- 10ginstant yeast
- 60ggranulated sugar
- 8gfine sea salt
- 2large eggs, room temperature
- 200mlwhole milk, warmed
- 100gunsalted butter, softened
Testing for gluten development
Because enriched doughs are heavy, you must knead until a small piece of dough can be stretched thin enough to allow light through without snapping. If it tears immediately, continue mixing.
The method.
Mix the dry
Combine flour, yeast, and sugar in the mixer bowl. Add the milk and eggs, mixing on low speed until a shaggy mass forms.
Incorporate the fat
Add the softened butter one tablespoon at a time while the mixer runs on medium-low. Wait for each piece to vanish into the dough before adding the next.
Develop the structure
Increase speed to medium and knead for 8 to 10 minutes. The dough should eventually pull away from the sides of the bowl and look smooth and shiny.
First proof
Place the dough in a greased bowl, cover, and let it sit in a warm spot until it has doubled in size. This can take up to two hours depending on your room temperature.
Shape and final proof
Turn the dough onto a clean surface. Divide and shape as desired. Cover and let the shaped dough rest until it looks puffy and leaves a slight indentation when poked gently with a fingertip.
Other turns to take.
Brioche style
Increase the butter content to 150g for a richer, more delicate crumb.
Spiced rolls
Add one tablespoon of ground cinnamon or cardamom to the dry ingredients.
When it doesn't go to plan.
If the dough feels like a sticky mess, resist the urge to add more flour; keep kneading and the fats will eventually incorporate into the protein structure.
Use a thermometer to check your milk; anything above 115°F will compromise the yeast.
Cover your bowl with a damp tea towel to prevent a dry skin from forming on the dough surface while it rises.
The ones that keep coming up.
Why is my dough not rising?
Enriched dough takes longer to rise because the fat inhibits the yeast. Give it more time in a draft-free environment before assuming the yeast is inactive.
Can I knead this by hand?
Yes, but be prepared for a workout. Use a bench scraper to help fold the sticky dough over itself repeatedly until it gains strength.
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