Brioche Bressane

METHOD

1. Cube butter into roughly 1 tablespoon size pieces, place in fridge while scaling remaining ingredients.

2. Mix wet and dry ingredients with the dough hook: mix on low speed for 5min until dough is shaggy, but can still be stretched out thin.

3. Increase to medium speed, slowly add in chilled butter pieces a few at a time. Wait for the butter to be incorporated into the dough before adding more butter additions. Scrape the sides of the bowl as needed.

4. Keep mixing on medium speed until all of the butter has been incorporated into the dough, and the dough passes the windowpane test. At this point the dough should look smooth, and all of the butter is fully incorporated, with a desired dough temp of 76F°.

5. Give the dough a few folds on the table before gently wrapping in plastic wrap. Place in the fridge overnight.

6. The next day, let the dough temper slightly for about 10 minutes before sheeting.

SHEETING/PROOFING

• Sheet the dough to 15mm to a roughly a 10.5" x 12" rectangle (It can be approximate).

• Using a 3" round cutter, punch out 8 circles of dough, at 85 grams per piece, then place on a parchment-lined 1/2 sheet pan.

• Proof at 78°F for 45 minutes, or until the dough doesn't spring back when pushed with a floured finger.

BAKING

• Cube the Tourlami All Purpose butter into roughly 1/4" pieces.

• Place a piece of butter in each indentation (each round of dough should get about 8g butter, but it doesn't have to be exact). 8 indentations per brioche. Flour fingers before indentation and make indentation almost to the bottom, but don’t pierce the dough.

• Sprinkle each round of dough generously with granulated sugar.

• Bake at 325°F High Fan · 9 minutes, until golden brown and the internal temperature is 205°F.

NOTES:

• The scrap dough can be bouled for buns. Or the dough can be combined, chilled for an hour, then re-sheeted.

• Can easily double the batch size, just use a larger mixer.

• Baking times and temperatures are suggestions