Christian Chefs International

Classic Brioche
Yield: 82, 2 oz. (57g) rolls

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5 lb (2.3kg) Bread Flour
25 Eggs
1.5 oz (43g) Salt
10 oz (283g) Sugar
4 oz (113g) Yeast
2 c (473ml) Milk
3.5 lb (1.6kg) Butter, soft

Combine milk, yeast, and 1 lb (450g) of the flour. Rest until it has doubled in size (1-2 hours). Add the flour, sugar, salt, and eggs. Mix on medium speed until the dough stops sticking to the sides of the bowl. Add pieces of the softened butter in stages.

Cover and place dough in the refrigerator overnight to relax the gluten and retard the yeast (optional -- you can skip this step).

Cut into 2 oz. (57g) pieces and roll. Allow to proof 1.5 hours.

Brush with an egg wash and bake at 400'F (200'C) for 15-20 minutes for rolls or about 50 minutes for loaves.

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