Make The Preferment

To make the preferment, mix together the flour, yeast, and milk in a bowl until they come together.

 

The consistency will be roughly like a thick pancake batter.

 

Make The Dough

Once the preferment has doubled in size, about one to two hours, we add it to the mixer’s bowl along with the eggs (I beat them together before adding them), the remaining flour, sugar, a pinch of salt, and the vanilla extract.

Start the mixer on low until the ingredients come together, 4-5 minutes.

Increase the mixer speed to medium and start adding one small cube of butter at a time.

Important: Make sure to wait until each cube is fully incorporated before adding the next one. This will take some time, making brioche dough will test your patience.

Once all butter is incorporated your dough will be sticky but will hold together nicely. If the dough feels overly sticky, add one teaspoon of flour at a time until you feel the dough is supple but not excessively sticky.

Dough Proofing

Place the dough back in the mixing bowl, cover it with plastic wrap and let it proof until doubled in size, another 3-4 hrs

 

Portioning

Cut a portion of the dough and weigh it, you want approximately a 150gr ball.

Roll it in your hands to shape it into a ball and then pull the ends to stretch it slightly into an oblong.

 

 

 

 

 

 

Then using a sharp knife, a bread lame or a razor blade, cut a slit perpendicular to the ball of dough.

 

Dress The Spongade

After you prepared all the dough balls, mix the milk and egg yolk in a small bowl, then using a pastry or silicone brush, brush it on the top of the spongade.

Then sprinkle the sugar in the slit on top of each spongada.

 

Time To Bake

Place the spongade in middle and bottom of the oven at 350F for about 20-30 minutes until the top is nice and brown. Remove them, let hem cool a few minutes before biting into one of them. Enjoy!