Brioche Dough

~6h + 6-48h chill time to make dough.

Starter (2H)

In mixer bowl with whisk attachment blend for 2 minutes, scraping down as necessary until batter is thick and smooth. Cover.

Whisk together and then add as a blanket over the starter. Let rest for 1.5- 2 hours.

Dough (2H rise, 1H chill, 1H chill, 6-48H chill) Add eggs then blend for 1 minute using dough hook on low speed until dough is moistened. Increase speed to medium and beat for 2 minutes. Scrape down, beat for 5 minutes more.

Add butter by the tablespoon until incorporated into the dough

Transfer to container and mark position.

Let rise in warm location for 1.5-2 h until doubled in volume.

Chill dough for 1 h Press down then chill for another 1 h.

Transfer to floured surface and then do 2 letter folds at 90 degree angles. Dust just enough to prevent sticking. Cover loosely with plastic wrap then place in ziplock bag and refrigerate for 6-48 hours.

Used in Monkey Dunkey Bread