Brioche Nanterre | Red Star® Yeast

Ingredients

• 1/2 cup (120g) warm whole milk (110°F/43°C to 115°F/46°C)
• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 3 tablespoons (36g) granulated sugar, divided
• 3 1/4 cups (406g) all-purpose flour, divided
• 2 teaspoons (6g) kosher salt (see note)
• 3 large (105g) eggs, room temperature and divided
• 7 tablespoons (98g) unsalted butter, room temperature
• 1 tablespoon (15g) water