Mixer-Made Ordinary Brioche for Quantity Production

Name: Mixer-Made Ordinary Brioche for Quantity Production
Cuisine: France
Ingredients: 1 ounce instant yeast or 2 envelopes regular dried yeast; 1 ounce instant yeast or 2 envelopes regular dried yeast; Warm water (110° to 115°F) as needed; 2 cups unsalted butter; 2¼ to 2⅓ cups sifted cake flour; 134 to 2 cups sifted unbleached all-purpose flour; 12 large eggs; ½ cup granulated sugar; 2 to 2½ teaspoons fine salt, to your personal taste; 2 large egg yolks; ¼ cup milk of your choice

Preparation info

48
small brioches to be molded in 2- to 3-inch brioche molds or 4 sheets of large muffin tins, or several large brioches molded each in a fluted brioche mold

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use the following dough weights to shape the following sizes.

Approximate Fat/Cholesterol Available Shellfish Per 100 Grams (3½ oz)

Brioche	Diameter	Dough Weight

Ingredients

Europe
France
Bread
Vegetarian

Ingredients

Method