My brioche is not rich and buttery. Did I not add enough butter, or was the kneading technique wrong?

Question

Is your brioche not rich and buttery? Find out if you didn't add enough butter or if your kneading technique was incorrect for this enriched dough.

Answer 1

Your brioche likely lacks richness due to insufficient butter incorporation or using butter that was too cold, hindering gluten development and proper emulsification. The kneading technique could also contribute if it wasn't thorough enough.

Detailed Explanation:

Brioche's signature richness comes primarily from a high butter content. Here's a breakdown of potential issues:

1. Butter Quantity: Double-check your recipe and ensure you used the correct amount of butter. Brioche recipes typically call for a significant amount of butter, often close to or even exceeding the flour weight.
2. Butter Temperature: The butter should be softened but still cool, around 60-65°F (15-18°C). If the butter is too warm, it will melt and create a greasy dough. If it's too cold, it won't incorporate properly and will hinder gluten development. Cut the softened butter into small cubes before adding it to the dough.
3. Incorporation Technique: Add the butter gradually, a few cubes at a time, while kneading on low speed. Ensure each addition is fully incorporated before adding more. This slow incorporation is crucial for creating a stable emulsion and preventing the dough from separating. The dough will initially look like it's falling apart, but it will eventually come together into a smooth, elastic dough.
4. Kneading Time: Brioche requires extensive kneading to develop the gluten structure necessary to support the high fat content. Knead the dough for a longer period than you might for other breads, typically 10-15 minutes in a stand mixer or 15-20 minutes by hand. The dough should be smooth, elastic, and slightly tacky. A windowpane test (stretching a small piece of dough thin enough to see light through it without tearing) is a good indicator of sufficient gluten development.
5. Ingredient Quality: Use high-quality butter with a high fat content (at least 82%). European-style butter is often preferred for its richer flavor.

Pro Tip:

After kneading, chill the brioche dough for at least 2 hours, or preferably overnight, in the refrigerator. This allows the gluten to relax, the butter to firm up, and the flavors to develop, resulting in a more tender and flavorful brioche.