Sea Salt Brioche with Rum Raisin Butter
From Adam Young at Sift Bake Shop
4 T Dry Active Yeast
6 oz Water
36 oz Milk
3 T Vanilla Sugar
106 oz AP Flour
3 T Salt
26 oz Butter
19 oz Sugar
Warm Milk, Water, and Yeast to room temperature.
Add dry ingredients and develop on speed 1 for 6 minutes.
Cream butter and sugar together, and slowly add to dough to emulsify.
Develop on speed 2 for 5 more minutes.