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brioche

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Published on Oct 25, 2013

Baker Mark Sinclair shows how to make by hand with three different brioche variations: Brioche Nanterre, Brioche à Tête, and the Belgian sweet bread Craquelin.
Recipe:
870g flour (6.5 cups)
72g sugar (1/4 cup+2Tbsp)
18g salt (1 Tbsp)
12g yeast (1 Tbsp, 1tsp)

568g butter (2.5 cups)
400g eggs (8 large)
90g milk (1/4 cup + 2 Tbsp)

optional: 60g pearled or raw sugar (1/4 cup + 1 Tbsp)

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