Brioche dough

Brioche dough refers to an enriched leavened dough high in butter and eggs, kneaded at length to develop gluten before the butter is worked in, then raised with baker's yeast. Its soft, stringy crumb defines the Parisian brioche, raisin swirls and many viennoiseries. A period of cold resting eases shaping and refines the flavor through slow fermentation before the dough is finally baked.