Gebäck aller Art » Brioche

Ingredients
175 g butter
20 g milk
9 g fesh yeast
275 g flour
3 eggs (L)
40 g sugar
8 g salt
Instructions
1. Take out the butter from the fridge and cut into small pieces and place in a small bowl. Let
the butter come up to room temperature while mixing the rest of the ingredients. If it’s
warm in your kitchen put back in the fridge.
2. Add the sugar, 2 1/2 eggs (from fridge – keep rest of the egg for eggwash), milk (from
fridge) and yeast to the bowl of a stand mixer. Whisk everything together until
incorporated.
3. Add the salt and flour to the mixing bowl. Using the dough hook attachment, mix the dough
on lowest setting for 4 minutes until all the flour is hydrated and everything is incorporated.
4. Let the dough rest 10 minutes, covered.
5. Mix another 4 minutes on lowest setting.
6. Turn the mixer up to speed 1 and start adding the butter one piece at a time right where
the dough hook meets the dough mass. Wait to add the next piece until the previous one is
fully incorporated and continue until all the butter is worked into the dough. Total mixing
time for this step could take up to 15 minutes.
7. Once the butter is added, transfer the dough to a bowl and let ferment for 3 hours at room
temperature.
8. After the 3 hours fermenting stretch and fold the dough then transfer the dough to fridge at
least 12 hours.
9. Prepare a full sized baking sheet and another half sheet by lining them with parchment
paper.
10. Roll the dough into a round, 1 cm thick.
11. Shape Croissants or/and petites brioches à tête.
12. Brush with eggwash (1/2 egg mixed with 1 ts milk) and let rise for about 1 hour.
13. Preheat oven to 180°C fan.
14. Bake in the middle of the oven for 15 minutes.
15. Enjoy lukewarm!