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RECIPE:

▪100g or 1/4c warm water
▪10g or 1Tbsp instant yeast
▪60g or 1/3c sugar
▪2 large eggs
▪460g or 3 2/3c AP flour (11.7% protein)
▪11g or 2tsp salt
▪230g or 16Tbsp of softened butter (unsalted, grass fed), cut into chunks

Add water and yeast to bowl of stand mixer and stir to combine well. Add in sugar, eggs, flour, and salt. Mix on low with the dough hook attachment for 34 minutes or until dough has come together into a dry mass + give the dough an additional 30 seconds or so of mixing before beginning to add in butter, one chunk at a time (mixer still on low speed). When all butter has been added, increase mixer to high speed and mix for about 15 minutes, pausing to scrape down sides at least once. Once the dough has begun to form and slap around the bowl, continue mixing for another 34 minutes to develop more gluten.

Transfer dough into a bowl and round into a ball as shown @3:01. Cover and let rise at room temperature for about an hour. Transfer to the fridge for 224 hours.

TO SHAPE, BRAID, AND BAKE THE BRIOCHE LOAF see video @5:08.

Once the loaf is shaped, place into a sprayed or oiled 1.5lb loaf pan, cover and allow to proof at room temp for 3 hours.

Brush top of loaf with egg wash (1 egg + 15g water mixed) and bake in 350F/175C preheated oven for 45 minutes or until golden brown.


TO SHAPE AND BAKE THE BRIOCHE ROLLS/BUNS see video @7:47.

Once buns are shaped, place onto a parchment lined, oiled baking sheet, cover and allow to proof at room temp for 3 hours.

Once buns are shaped, brush with egg wash and bake in preheated 350F/175C preheated oven for 2025min until golden brown.


#brioche #briocheloaf #briochebuns #briocherolls


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