Brioches Regular and Yolks Only

Enriched doughs, like this one, really benefit from a rise in the refrigerator.

Brioche That Works

150g all purpose flour

 60g granulated sugar

1/2 ounce dry active yeast

1/2 oz sea salt

7 eggs, divided (4 the for dough, 3 for the wash)

120g whole milk

14g butter room temperature

In the bowl of a stand mixer, fitted with the dough hook  add the flour, sugar, yeast, and salt. Mix on low speed until just combined. Add 4 of the eggs and the milk and continue to mix on low speed for 5 minutes. Using a dough scraper, scrape down the sides of the pool and the hook mix for five minutes longer. 

Increase the speed of the mixer to medium-low and add half of the butter a few pieces at a time. Scrape the bowl sides and the hook. Add the remaining butter slowly.  Once all the butter has been incorporated, increase the mixer speed to medium and mix for 10 minutes.

Mix until the dough is smooth, soft, and shiny. Resist the urge to add extra flour, even if the dough looks too wet. 

Tip the dough out onto a floured surface and knead by hand a few times forming it into a smooth ball. Flip the dough into a well-oiled bowl, cover loosely with plastic wrap and let it rise for about an hour or until it is double in size.

Tip the dough over again onto a lightly floured surface to knock the air out of it. Fold it a few times to create structure. Return it to the greased bowl, smooth side up, cover and refrigerate overnight. 

The next morning remove the dough from the refrigerator and allow it to sit on the counter for up to two hours to come to room temperature.  Butter your brioche molds.  Use a scale to weigh the dough, and divide it into 16 equal pieces about 60g each. Ball and place in brioche mold. 7 on the bottom and one on the top in the center. 

Cover loosely with plastic and let rise to double in size, for about an hour. 

Preheat oven to 375° F. 

In a small bowl combine 2 eggs and 1 yolk with a pinch of salt for the washy. Lightly brush the tops of the dough without letting the egg wash touch the pan. Bake for about 20 minutes, until the internal temperature is 190°. Let cool in pan 10 minutes before removing them. Serve warm.

Brioche Egg Yolk Only 

185g milk

550g AP flour

21 g dry yeast

100g granulated sugar

10g kosher salt

257g egg yolks (8-10 yolks)

113g butter, room temperature

Additional butter for the resting container

1 egg additional

Heat milk to 130 degrees. 

In a bowl of a stand mixer fitted with a hook, combine the flour, yeast, sugar, salt and egg yolks. While mixing slowly pour in the milk. 

Mix until a mass forms. Add more flour if it looks too wet. 

Slowly drop in the butter a bit at a time until it is absorbed by the bread. 

Knead in the mixer 8-10 minutes. 

Move the bread to the counter and knead a few times to bring the mass to a cohesive ball. 

But the bread in a bowl or container that has been coated with butter. 

Cover and rest overnight. 

Bring the dough to room temperature, about 2 hours. 

Form into the shape you desire. 

Rise on the counter for 2-4 hours. 

Bake 350 for an hour or until the internal temperature of the bread is 190.

How to place the dough in the pan, or just make a regular loaf, or buns. It all tastes delicious.