Brioche Dough

Ainekset

Bread Flour 840 grams

Sugar 100 grams

Milk 480 grams

Butter (room temp) 200 grams

Eggs 5

Salt 1 tbsp or 20 grams

Active Dry Yeast 10 grams

Ohjeet

Tangzhong:

Set aside Flour 42g, Milk 210g

Take remaining milk (110º) and combine with sugar and yeast, set a 10 minute timer.

Cook your tanzhong and let cool to side.

After timer and yeast is frothy, mix together all wet except for butter.

Add in dry and TZ, rough mix until shaggy. Knead for 5 minutes and then rest for 30 minutes covered. Knead dough for 10 minutes and check for window pane. Once it passes check knead on low and slowly add butter.

Form into 2 equal dough balls. Allow to ferment 3 days in fridge