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Brioche Dough

Enriched dough used to make brioche loaf, pecan caramel rolls, chocolate ganache bread and beignets

Serves 4people
Brioche dough
1 1/2
cups lukewarm water
1 1/2
tbsp yeast
1 1/2
tbsp coarse salt
eggs, lightly beaten
cup honey
1 1/2
cups unsalted butter, melted
7 1/2
cups all purpose flour
egg wash (1 egg beaten with 1 tablespoon of water
Mix the yeast, salt, eggs, honey and butter with water. Mix in the flour. Cover and allow to rise for about 2 hours.
For brioche a tete: Dust the dough with flour and cut off a 1-pound piece. Break off about 1/8 of the dough and set aside. Dust the large piece with flour and shape into a ball by stretching and folding. Place the larger ball into a brioche pan and poke a deep indentation into the top of the ball.
Shape the small piece of dough into a teardrop shape and place it pointed side down into the indentation on the larger ball. Pinch the two together. Allow to rest for 1 hour, 20 minutes.
Preheat the oven to 350.
Brush the loaf with egg wash and bake for 40 minutes. Remove from pan and cool on a rack to prevent a soggy crust.

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