BRIOCHE


¼ cup warm milk (105° F )

1 package active dry yeast (¼ oz or 2 ½ tsps)

Stir together and let stand until foamy, about 5+ min

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3 ¼ cups bread flour

1 ½ teaspoons salt

¼ cup sugar or honey

Sift into bowl and form a well in the middle

Then add to well:

-7 fresh eggs

-Yeast and milk mix

Mix for 30 sec, then scrape down bowl and mix for 7-8 mins

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Then add:

1 ½  sticks or up to 1 cup 2 sticks softened unsalted butter , cut into pieces, 2 or 3 pieces at a time

Scrape down bowl with each addition of butter, mixing until incorporated. This can take 2 to 3 minutes.

When adding the final pieces of butter, add about ½ cup of the following varieties (or leave plain).

Chocolate, white chocolate, dried cranberries, dried cranberries and white chocolate mixed, sour cherries or raisins. Dried fruit of any kind will work.

HOT CROSS BUNS
Add 2 tablespoons max of cinnamon and a pinch of allspice with currants (lemon zest optional)

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Place in oiled container with room for growth at least double in size.

Put in refrigerator for 10 to 16 hours or overnight so dough rises slowly.

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Make egg wash with one egg, whisk

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