Ingredients
- 4 lb. 7 oz. All purpose Flour
- 24 eggs
- 1 3/4 oz. salt
- 7 oz. granulated sugar
- 7 fl. oz. water, temperature controlled
- 3 lbs. unsalted butter room temperature
Preparation
Step 1
1. Place flour, eggs, salt, and sugar into the bowl of a bowl of a mixer fitted with a dough hook. Stir the ingredients together.
2.Combine the yeast and water and add to the other ingredients.
3. Knead for approximately 20 minutes on medium speed. The dough will be smooth, shiny and moist. It should not form a ball.
4. Slowly add the butter to the bowl. Knead only until the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover and the dough ferment at room temperature until doubled.
5. Punch down the dough, cover lightly with plastic wrap and refrigerate overnight.
6. Portion the dough in well greased pans and proof at room temperature until doubled.
7. Bake at 375 degrees until the brioche is dark golden brown and sounds hallow. Baking time will vary depending on the temperature of the dough and size of the rolls or loaves being baked.