Culinary Institute of America

Brioche

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Preparation info
  • Makes

    11 lb

    dough. DDT: 75°F/24°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. Combine the flour and yeast. Add the eggs, milk, sugar, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes.
  2. Gradually add the butter, with the mixer running on medium speed, scraping down the sides of the bowl as necessary. After the butter has been fully incorporated, mix until the dough begins to