To develop the gluten when mixing brioche
A) fat is added after the dough is fully kneaded.
B) eggs and fat are added after the dough is fully kneaded.
C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
D) the dough is fermented in the refrigerator.

Question

Quizplus · Accepted Answer

Fat is added after the dough is fully kneaded to allow gluten to develop properly before the fat coats the gluten strands, which would inhibit their formation.

To Develop the Gluten When Mixing Brioche