Warm Toasted Brioche

Name: Warm Toasted Brioche
Yield: Yield: 2.4 kg/5 lb 4.64 oz
Cuisine: United States
Ingredients: Eggs, at room temperature 415 g 14.64 oz 17.26%; Milk, at 10°C/50°F 240 g 8.47 oz 21.63%; Salt 27 g .95 oz 1.12%; Butter, at 21°C/70°F 520 g 1 lb 2.24 oz 21.63%; Egg yolks 20 g .7 oz 24.69%; Whole eggs 50 g 1.8 oz 61.73%; Salt 1 g .03 oz 1.23%; Milk 10 g .35 oz 12.35%; Yeast, instant dry, gold label 12 g .44 oz .52%; Bread flour 1.03 kg 2 lb 4.48 oz 43.04%; Sugar 155 g 5.47 oz 6.45%

Preparation info

Yield:
2.4 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk, at 10°C/50°F 240 g 8.47 oz 21.63%
Eggs, at room temperat

Americas
United States
Dessert
Vegetarian

Method

Pour the milk and 311 g/10.97 oz of the eggs into a 5.76-L/