12.8.17 Sea Salt Brioche with Rum Raisin Butter - WFSB 3 Connecticut

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12.8.17 Sea Salt Brioche with Rum Raisin Butter

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Sea Salt Brioche with Rum Raisin Butter

From Adam Young at Sift Bake Shop

Ingredients:

4 T Dry Active Yeast

6 oz Water

36 oz Milk

12 Eggs

3 T Vanilla Sugar

106 oz AP Flour

3 T Salt

26 oz Butter

19 oz Sugar

Directions:

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.