Brioche

Ingredients

Milk

Yeast, fresh Bread flour

Eggs

Bread flour

Sugar

Salt

Butter, softened

Yield:

Metric

2 lb

750 g

3010g

Percentage

Per 1 roll:

Calories, 160; Protein, 4 g; Fat, 10 g (56% cal.); Cholesterol, 60 mg; Carbohydrates, 14 g; Fiber, 0 g; Sodium, 190 mg.

Variation

241%

To make the dough less sticky and less difficult to handle, reduce the butter to 35-50% (14-20 oz/450-625 g). This adjustment also reduces cost. However, the brioche will not be as rich and delicate.

Procedure

Mixing:

Sponge method:

1. Scald milk and cool to lukewarm. Dissolve yeast. Add flour and mix to make a sponge. Let rise until double.

2. Gradually mix in eggs and then dry ingredients (using the paddle attachment) to make a soft dough.

3. Beat in butter, a little at a time, until completely absorbed and dough is smooth. Dough will be very soft and sticky.

Fermentation:

Cover with plastic film and place in retarder overnight.

Makeup:

See makeup techniques after recipe section. Dough is very soft and is easiest to make up when chilled.

Egg wash after proofing.

Baking:

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