I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time.

Should I develop the gluten first (maybe to window pane), then add the eggs? Or maybe I should add the eggs last, like I do with my fats (e.g. butter)?

I know sugar inhibits gluten development, so I add that after I've developed enough gluten. Maybe I need to add the eggs with the sugar?

  • 3
    What does your recipe tells you to do with the eggs?
    – Luciano
    Commented Jan 21, 2019 at 10:12
  • 1
    what do you mean by autolyse?
    – user57361
    Commented Jan 23, 2019 at 0:27
  • Why are you doing an autolyse, and why are you trying to maximize gluten? Neither one is desirable in a brioche. And if your recipe doesn't tell you the process, ditch it.
    – rumtscho
    Commented Feb 9, 2019 at 11:48

1 Answer 1


I combine wet ingredients first (milk with eggs) and then sugar, yeast and butter. Then whisk everything. After that, I add the flour and salt on top and mix by hand. I then let it rest for 30 mins before kneading so the flour absorbs all the wet ingredients. I hope this helps.

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