Pain Suisse Recipe Scribbled Underline

Create the brioche by first activating the yeast. Pour the yeast into a smal l bowl, followed by the  1 1/2 tsp sugar and the warm milk. 

Add the unsalted butter to the dough and stir again over low speed until it’ s incorporated into your dough. The dough should look sticky and moist now. 

Place a silicone baking mat (or wooden board) onto your counter, and sprinkl e flour all over the surface.

Turn your dough out onto this surface and use floured hands to form a compac t ball with the dough.

To the bowl of a stand mixer, add the flour, remaining 2 tbsp of sugar, and

salt. Give everything a mix over low speed. 

2 cups all-purpose flour 2 1/4 tsp active dry yeast 1 1/2 tsp sugar + 2 tbsp sugar, divided 1/4 cup whole milk, heated to 105°F to 115°F 1 tsp salt 2 eggs 1/2 cup unsalted butter, softened

Ingredients

White Scribbled Underline

Grease a large bowl with the used wrapper of the butter or some baking spray .