brioche

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)