Basic Brioche Dough

The Gourmandise School   of Sweets and Savories     Yeah.  Scroll down for this one.  And nice work Kim! Good timing. Our students rock.  They've opened bakeries, cafes, restaurants, food trucks, ice cream shops, macarons stores and sell their products in Whole Foods and online.  Some have appeared on Shark Tank, others on Cupcake Wars.  We're so proud of their success and revel in developing new recipes and product lines (and sampling, because quality control is our favorite job and we take it very seriously). So we invite you to learn to bake bread like the pros, chop celery and onions with the speed and efficiency of a sous chef and cook with the inspired ingredients we source from the Santa Monica Farmers Market.   If you want to dip your toes in the world of professional food, we've got 10 and 15-week series that meet once a week.  Our Business of Food courses will teach you everything you need to know to get a culinary endeavor started; from renting kitchen spaces to recipe formulations and nutritional labels.  Student or not, we want you to stay inspired.  Never hesitate to call or email us with recipe requests and help in the kitchen.  Basic Brioche Dough Dough 3-3/4 cups unbleached AP flour 2 packets active dry yeast 1/4 cup sugar 7 whole eggs 3 tsps kosher salt 3-1/2 sticks butter, cold but pliable Egg wash 1 egg and 1 yolk, slightly beaten 1.  Place the flour, yeast and sugar in the bowl of a stand mixer.  Using the dough hook, mix for just a few seconds to evenly distribute the yeast. 2. Add the eggs and salt, mixing for up to 10 minutes, until the dough begins to pull away from the sides of the bowl.  Add the butter, squeezing it while adding in small amounts.  Run for another 4-5 minutes. 3. Let your dough rest for one hour at room temperature.  Place on a lightly oiled cookie sheet or bowl and refrigerate overnight (or at least 2 hours).  Remove from the fridge.  Shape* and proof for 3 hours.  Egg wash before baking.  4. Preheat your oven to 350.  Bake your buns or brioche until a dark golden color appears.  This is will take 40 minutes for a loaf and 15-20 for buns. * To shape your brioche, lightly shape into a rectangle.  Roll the dough up into a roll (like a jellyroll cake) and place seam side down into a parchment-paper lined loaf pan to proof.  Your dough should fill the pan 2/3 of the way up.  Shape any extra dough, or all of it, into individual buns. Wishing you the very sweetest holidays,  Clémence and Hadley