brioche

directions

• 1. Preheat oven to 375° F.
• 2. In mixer bowl, combine flour, sugar, salt and yeast. With paddle attachment at medium-low speed, mix 1 minute.
• 3. In separate bowl, combine 1 1/3 cups whole eggs with milk. Mix well.
• 4. Continue mixing on medium-low speed. Add egg/milk mixture in steady stream.
• 5. Once dough starts to come together, switch from paddle to hook attachment.
• 6. Mix additional 4 minutes at medium speed.
• 7. Slowly add butter, 1 Tbs. at a time, to dough as it is mixing. After all butter is incorporated into dough, continue to mix for 4 more minutes.
• 8. Remove dough from bowl onto clean, floured surface. Knead dough until it forms a ball.
• 9. Place dough into clean bowl. Cover with plastic. Let rise at room temperature for 1 hour. The dough should double in size.
• 10. After dough has risen once, repeat steps 8 and 9.
• 11. After dough has risen a second time, remove from bowl onto floured surface. Knead into ball.
• 12. Portion dough into 16 pieces of 2.50 oz. Roll each piece into a ball.
• 13. Place each dough ball into greased or lined baking mold. Cover loosely with plastic. Let rise again for 1 hour.
• 14. Prepare Egg Wash: in small bowl, combine 2/3 cup whole eggs with egg yolks. Mix well.
• 15. Brush tops of dough with egg wash.
• 16. Bake 16 minutes, or until tops are golden brown. Internal temperature should be 190° F.
• 17.Serve immediately.