Formulas
Brioche
Dissolve yeast in water; set aside. Beat butter, sugar, dry milk and salt until smooth. Beat in half the eggs. Mix in half the flour. Add remaining eggs and yolks. Reduce mixing speed and add yeast solution and remaining flour. Mix to well-developed dough. Cover mixer bowl; ferment until doubled, about 1 hour. Transfer dough to covered greased bucket; refrigerate at least 5 hours and up to 24 hours. Punch; add optional plumped raisins. Scale chilled dough into presses. Proof loaves and buns to 3/4 rise. Wash with rich egg wash (use yolks). Bake loaves at 350°F until well-browned, about 35 minutes. Bake buns at 380°F until browned, about 15 to 20 minutes.
Variation: Add 2 lbs., 4 ozs. plumped raisins.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Active dry yeast | 3 ozs. |
.65 |
1.4 |
| Water | 4 lbs., 8 ozs. |
15.75 |
34.00 |
| Unsalted butter | 3 lbs. |
10.50 |
22.65 |
| Granulated sugar | 2 lbs. |
7.00 |
15.10 |
| Non-fat dry milk | 8 ozs. |
1.75 |
3.75 |
| Progressive Baker® Premium Baker's Salt | 8 ozs. |
.45 |
.95 |
| Whole eggs | 4 lbs., 8 ozs. |
15.75 |
34.00 |
| Progressive Baker® Gibralter Medium High Gluten Flour | 13 lbs., 4 ozs. |
47.40 |
100.00 |
| Egg yolks | 8 ozs. |
.75 |
3.75 |
| Total | 28 lbs., 9 ozs. |
100.00 |
215.60 |