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SUGAR BRIOCHE
Makes 3 brioches
Preparation time: 1 hour
Cooking time: 12 to 13 minutes
Resting time: 1 hour plus 2 hours 30 minutes
For the brioche dough
3⅓ cups (330 g) cake flour
1⅓ teaspoons (8 g) salt
3½ tablespoons (40 g) superfine sugar
¼ (13 g) cake yeast, or 2 teaspoons active dry yeast
(dissolved in milk or water)
3 large (150 g) eggs (⅔ cup)
3½ tablespoons (50 g) whole milk
¾ cup (1½ sticks/165 g) unsalted butter
For finishing
3½ tablespoons (50 g) salted butter
3½ tablespoons (40 g) superfine sugar
For the brioche dough
In an electric stand mixer fitted with a dough hook, add the flour, salt,
superfine sugar, yeast, eggs, and milk, and mix on the first speed
setting for 35 minutes. Add the butter and mix on the second speed
setting for 8 minutes. Cover the dough with a wet cloth and let rise
for 1 hour at room temperature.