Brioche
Brioche is a rich, pillowy bread delicious on its own. At the café we use this dough as the base to our Apricot Morning Buns, Sticky Buns, Fennel Morning Buns, Hot Cross Buns, and Brioche Ring.
Portions: Makes 1 Pullman loaf
Ingredients:
- 1 cup (235g) whole milk, room temperature
- 1 tablespoon + ¼ teaspoon active dry yeast 5¼ cups (630g) bread flour, divided
- ½ cup + 1 tablespoon (113g) granulated sugar
- 1 tablespoon + ½ teaspoon kosher salt
- 6 large eggs, room temperature
- ¾ cup (171g) unsalted butter, softened
- 1 egg, for wash
Preparation:
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