WIW: Brioche Dough (Croque Madam, plus Waffle Burger)

 

2 C. all-purpose flour, plus more for dusting

1 tsp. instant yeast
½ tsp. salt

2 T. granulated sugar

4 T. cold unsalted butter, cut into 8 pieces, plus more for greasing the bowl
2 large eggs
1/2 C. milk

 

Place the 2 C. flour, yeast, salt, and sugar in a food processor and pulse to combine. Add the 4 T. butter and eggs and pulse 10 times until well combined. Add the milk and process until the ingredients come together, 30 seconds. The mixture will be very sticky—the texture should be somewhere between a batter and a dough. Lightly grease a large bowl with butter and place the mixture in it. Cover with plastic wrap or a damp towel, and let rise in a warm place until the dough has doubled in size, 3 hours. Scrape the dough onto a lightly floured surface, dust the top with flour, and use well-floured hands to shape it into a rough rectangle, about 6 inches wide and 3 inches long. Cut once down the length of the dough (don’t saw) to leave 2 sections about 3 inches by 9 inches. Cut each section into 3 equal parts, to make 6 squares about 3 inches on each side. Pat down the squares and stretch them slightly so that they’re about 5 inches on each side. Cover them with a damp towel and let rise in a warm place for an hour, or until they are slightly puffy. After an hour, the dough can  be used or frozen by wrapping in plastic and storing in a zip-top bag. Let frozen dough come to room temperature before using.  Note:  To make homemade buns, follow the above recipe, substituting an equal amount of buttermilk for the milk. Using buttermilk helps develop a tender crumb and gives the buns a bit of a sourdough-like tang When you’re ready to cook the buns, preheat the waffle iron on medium and brush the grid with the melted butter. Brush the flour off one square of dough, place it on the waffle iron, close the lid. and cook until light golden brown, 3 minutes.