Brioche
100 flour : 50 eggs : 50 butter : 10 sugar : 2 salt : 2 yeast
by weight Calculator
flour 100%
eggs room temperature 50%
butter softened, added gradually 50%
sugar 10%
salt 2%
yeast instant 2%
Tips
- Add cold butter gradually after gluten develops
- Dough should be sticky but pull away from bowl
- Overnight cold proof improves flavor
- Egg wash before baking for shine
Sources
- King Arthur Baking (article)