Brioche
, About 12 h (mostly rising and chilling), Makes 3 loaves
A rich, buttery enriched dough built from a rested sponge, mixed long, then chilled overnight and baked as pull-apart loaves.
| prepGrease three loaf pans | |||||||||
| prepPreheat oven to 375°F / 190°C | |||||||||
| 80 ml warm whole milk (100-110°F / 38-43°C) | Mix milk, yeast, egg & flour | Cover with flour, rest 30-40 min | Add sugar, salt, eggs; mix low | Sprinkle in flour; beat medium 15 min | Add butter bit by bit; beat 5 min | First rise 2-2 1/2 hrs, covered | Deflate; chill overnight (4-6 hrs min) | Divide, shape balls; rise 2 hrs | Snip crosses; bake 375°F / 190°C, 30 min |
| 2 1/4 tsp active dry yeast | |||||||||
| 1 large egg | |||||||||
| 125 g unbleached all-purpose flour (in the sponge) | |||||||||
| 125 g unbleached all-purpose flour (sprinkled over the sponge) | |||||||||
| 65 g sugar | |||||||||
| 1 tsp kosher salt | |||||||||
| 4 large eggs, lightly beaten, room temp | |||||||||
| 125 g unbleached all-purpose flour (added to the dough) | |||||||||
| 65 g unbleached all-purpose flour (sprinkled in, approx) | |||||||||
| 170 g unsalted butter, room temperature | |||||||||
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