Soft, rich and buttery brioche. Perfect as a loaf or made into little buns. This puffy and light sweet bread is perfect alone or with any sweet or savory accompaniments.
Instructions
This recipe makes for two loaf pans or about 2 dozen little buns.
Starter
Ingredients
- 65 g water, cold
- 3 g yeast
- 105 g bread flour
Method
Make a slurry with the yeast and water. Then add the flour and knead just to combine. Refrigerate
Ingredients
- 75 g milk
- 15 g fresh yeast
- 3 eggs
- 350 g strong bakers flour
- 24 g sugar
- 7 g salt
- 170 g starter
- 170 g butter, room temp, cubed
Method
1. Prepare tins by greasing and making a parchment collar or using disposable baking tins
2. In the bowl of a stand mixer, combine the milk and the yeast to make a slurry.
3. Whisk in the eggs. Add the flour, sugar, salt and starter. Mix with a dough hook until well combined and developed.
4. Gradually add the butter. Mixing at intervals
5. Grease bowl with cooking spray and allow dough to bulk ferment in bowl, covered.
6. Pat down dough. Divide amongst tins; tins should be approximately 2/3 full. Proof 20-30 minutes.
7. Egg wash.
8. Bake at 190°C /375°F until an internal temperature of 89°C is reached.
purpleyoan 
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