Olive Oil Brioche Dough Recipe (with Video)

Prepare and proof the Sweet Poolish
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover loosely with plastic wrap and proof at 82 F for 4 hours
Prepare and cool the Tangzhong
1. Combine ingredients in a small saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 149 F and it has thickened, about 5 mins
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
3. Note: I use both a whisk, to prevent lumps, and a small rubber spatula, to ensure nothing sticks to the saucepan, when cooking this mixture
Make and proof the Bread Dough
1. Knead all ingredients except salt and the second portion of olive oil on low speed for 3 mins
2. Add the salt, and increase the speed to medium-low for 5 mins
3. Increase the speed to medium and very slowly drizzle in the second portion of olive oil; it will take about 5 minutes to incorporate fully
4. Continue kneading on medium until the dough is smooth, shiny, and unsticks from the bowl, 7 - 10 mins longer
5. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test
6. Place the dough in a lightly oiled bowl and gather it together into a ball, tossing to coat with oil
7. Cover the bowl with plastic and proof at 82 F for 1 - 1.25 hours, until roughly doubled in size; alternatively, the dough can be made the day before and proofed in the fridge overnight, in which case lengthen the second rise by 30 mins
8. At this point the dough is ready to use in a variety of recipes, including Vegan Olive Oil Brioche Loaves, Lemon Cardamom Sweet Rolls, or Roasted Garlic & Herb Brioche Buns, all recipes available at bakingdaze.com