البريوش

Preparing the Starter (Mother Yeast): Ingredients: 20g of mother yeast. 40g water. 80g flour. 3g sugar. Mix the mother yeast with water, flour, and sugar until combined. Cover and let it rest overnight in a warm place until it doubles in size and is ready to use in the dough.

Add all the ingredients (except the butter) into a stand mixer and mix for 5 minutes until a smooth dough forms.

After mixing for 5 minutes, start adding the butter gradually in small portions. Continue kneading for an additional 7-10 minutes until the dough is shiny and elastic.

After kneading, cover the dough with plastic wrap or a clean cloth and let it rest. Perform two to three rounds of stretching and folding the dough (stretch it, then fold it over itself), leaving a 30-minute gap between each fold.

After the stretch and fold process, place the dough in the refrigerator and leave it overnight to rest and firm up.

The next day, take the dough out of the fridge and let it sit at room temperature for a little while. Shape the dough into small balls and place them in a lined baking tray.

Let the dough balls rise again until they double in size. This should take about 3.5 hours.

Preheat the oven to 200°C (390°F). Place a small bowl of hot water in the bottom of the oven. This will create steam, which helps the dough rise more.

Bake the brioche at 200°C (390°F) for 20 minutes with the steam. After 20 minutes, remove the bowl of water and reduce the oven temperature to 180°C (350°F). Bake for an additional 15 minutes without steam until the brioche turns golden.