Ingredients
- 1/4 cup warm to the touch whole milk
- 1/4 cup warm to the touch water
- 3 tblsp sugar
- 4 teas active dry yeast
- 2 3/4 cups all purpose flour
- 1 1/2 teas salt
- 3 large eggs, at room temp, lightly beaten
- 12 tblsp unsalted butter, at room temperature.
Preparation
Step 1
1. Pour the warm milk and water into the bowl of a stand mixer, add a pinch of the sugar, and sprinkle over the yeast. In another bowl, mix the flour and salt together. 2. When the yeast has absorbed some liquid, stir with a wooden spoon or aptula until you have a creamy mixture. Fit the mixer with the dough hook, add all of the flour mixture at once, and turn the mixer on and off in a few short pulses to dampen the flour. Set the mixer to medium low speed and mix for a minute or two, scraping the sides and bottom of the bowl as needed, until you have a shaggy, fairly dry mass. At this point, what you've got won't look like a dough at all - in fact, it will be pretty ugle, but that doesn't matter. 3. Scrape down the bowl, turn the mixer to low, and add the beaten eggs one third at a time, beating until each addition is incorporated before adding the next. beat in the remaining sugar, increase the mixer speed to medium and beat for about 3 minutes, until the dough starts to come together. 4. Reduce the mixer speed to low and add the butter in 2 tblsp chunks. I like to squeeze the butter between my fingers to soften it even more just before I toss it into the bowl. Beat for about 30 seconds, or until each piece of butter is on its way to being almost incorporated, before adding the next little chunk of butter. When all the butter is in, you'll have a dough that is very soft, really almost like a batter. Increase the mixer speed to medium high and beat until the dough pulls away from the sides of the bowl and climbs up the hook, about 10 minutes, or a little longer. 5. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and leave it at room temp. until it's nearly doubled in size; it will take at least 1 hour, maybe longer, depending on the warmth of your room. 6. Deflate the dough by lifing it up around the edges and letting it fall with a slap. Cover the dough with plastic wrap and put it in the refrigerator until it stops rising as energetically, about 2 hours; slap it down every 30 minutes. 7. Press the plastic against the surface of the dough and leave it in the refrigerator to chill overnight. The dough is ready to use after its overnight rest. 8. Arrange the dough in it's baking vessels and cover lightly with wax paper. Let the dough rest in a warm place for 1-2 hours so that it almost fills the pans. Preheat the oven to 400 degrees and bake (20-25 minutes for bubbletop, 30-35 minutes for loaf). (Bubble tops are three small circles place in a brioch mold and brushed with egg glaze (1 egg/1teas cold water))