Yeast, fresh Bread flour
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.
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.
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.
Cover with plastic film and place in retarder overnight.
See makeup techniques after recipe section. Dough is very soft and is easiest to make up when chilled.
Egg wash after proofing.
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