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Name: Brioche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1000 grams bread flour; 25 grams salt; 120 grams sugar; 10 large eggs; 240 grams active dry yeast; 300 grams levain; 400 grams poolish; 450 grams unsalted butter

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INGREDIENTS

1000 grams bread flour
25 grams salt
120 grams sugar
10 large eggs
240 grams active dry yeast
300 grams levain
400 grams poolish
450 grams unsalted butter

INSTRUCTIONS

[For Egg Wash]

2 Large Egg Yolks

1 Teaspoon Heavy Cream

Instructions:

[For Poolish]

Mix 200 Grams water, 200 Grams AP flour, and 3 Grams Yeast until well combined and let sit in a warm spot for 3 - 4 hours

[For Levain]

Feed the levain and let sit in a warm spot for 3 - 4 hours

[For Dough]

Bring the butter to room temperature.

Attach the dough hook onto the stand mixer and add the Flour, Sugar, Salt and Yeast to the bowl.

Add the Eggs, Milk, Levain, and Poolish to the bowl and mix on low speed until combined scraping down the mixer when needed, let the dough rest for 10 - 15 minutes.

After the dough has rested, mix it on medium until it pulls away from the sides of the bowl, once it starts to pull away add the butter cut into 1/2 inch pieces until well incorporated and no visible bits of butter remain.

Let the dough ferment for 2 hours in a cool place (70 degrees) giving 2 turns in the first hour and 1 turn in the second hour.

After the bulk ferment transfer dough onto an unfloured work surface. Butter the container you're baking in, cut the dough to whatever shape you would like, place in the container, cover and let rise in a cool place until doubled in size (about 2 hours).

Preheat the oven to 450 degrees and prepare the egg wash by mixing the egg yolks and heavy cream.

Brush the tops of the loaves with the egg wash and bake until golden brown (35 - 40 minutes).

NOTES

Olive Oil Brioche: Omit Sugar and Butter, Add 5 Grams of Active Dry Yeast, 160 Grams Honey, 50 Grams Orange Blossom Water (probably won't be able to find so use orange blossom honey), and 450 Grams Olive Oil. Prepare exactly the same way, drizzling in the olive oil when you would have added the butter in the original dough.

Dough can be used to make Beignets.

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Brioche

1000 grams bread flour
25 grams salt
120 grams sugar
10 large eggs
240 grams active dry yeast
300 grams levain
400 grams poolish
450 grams unsalted butter

[For Egg Wash]
	2 Large Egg Yolks
	1 Teaspoon Heavy Cream

Instructions:
[For Poolish]
	Mix 200 Grams water, 200 Grams AP flour, and 3 Grams Yeast until well combined and let sit in a warm spot for 3 - 4 hours

[For Levain]
	Feed the levain and let sit in a warm spot for 3 - 4 hours

[For Dough]
	Bring the butter to room temperature.
	Attach the dough hook onto the stand mixer and add the Flour, Sugar, Salt and Yeast to the bowl.
	Add the Eggs, Milk, Levain, and Poolish to the bowl and mix on low speed until combined scraping down the mixer when needed, let the dough rest for 10 - 15 minutes.
	After the dough has rested, mix it on medium until it pulls away from the sides of the bowl, once it starts to pull away add the butter cut into 1/2 inch pieces until well incorporated and no visible bits of butter remain.
	Let the dough ferment for 2 hours in a cool place (70 degrees) giving 2 turns in the first hour and 1 turn in the second hour.
	After the bulk ferment transfer dough onto an unfloured work surface. Butter the container you're baking in, cut the dough to whatever shape you would like, place in the container, cover and let rise in a cool place until doubled in size (about 2 hours).
	Preheat the oven to 450 degrees and prepare the egg wash by mixing the egg yolks and heavy cream.
	Brush the tops of the loaves with the egg wash and bake until golden brown (35 - 40 minutes).

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Nutrition

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Serving Size: 1 Serving (2835g)
Recipe Makes: 1 Servings

Calories: 9503
Calories from Fat: 4436 (47%)

Amt Per Serving		% DV

	Total Fat 492.9g	657 %
	Saturated Fat 266.3g	1331 %
	Monounsaturated Fat 140.5g
	Polyunsanturated Fat 34.9g
Cholesterol 5197.5mg		1599 %
Sodium 1600.5mg		55 %
Potassium 7565.2mg		199 %
Total Carbohydrate 961.1g		283 %
	Dietary Fiber 81g	324 %
	Sugars, other 880.1g
Protein 344.1g		492 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9503

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