Brioche is a sweet, buttery bread that originated in France. Brioche can be eaten with breakfast, lunch, and dinner, making it a versatile addition to any meal. This is a two stage process:
DAY 1: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt on low speed. With the mixer running on low, add the eggs, yolk, and milk.
Increase the speed to medium and mix for 4 minutes. Add the butter and continue mixing until thoroughly incorporated, 4 to 5 minutes more.
Turn the dough onto a floured work surface. With floured hands, form the dough into a ball. Place the dough ball in an airtight container and let it sit in the fridge for 18 to 24 hours.
DAY 2: Turn the dough out of the container onto a floured work surface. Punch down the dough and shape as desired. From here, you can choose which option, Pullman loaf, Cinnamon rolls or Brioche buns.
Makes 1 Pullman loaf, 16 Cinnamon rolls, or 12 standard Brioche buns.
Download the .pdf from this link: Brioche 3 Ways