Brioche from Under Pressure: Cooking Sous Vide by Thomas Keller

Name: Brioche from Under Pressure: Cooking Sous Vide by Thomas Keller
Ingredients: 8 grams kosher salt; 6 large eggs, at room temperature; 290 grams unsalted butter, cut into 1-inch cubes, at room temperature, plus butter for the pans; 1 package (about 7 grams) active dry yeast (not quick-rising); 297 grams cake flour; 288 grams all-purpose flour; 70 grams granulated sugar; 75 grams water, warm (43.3° to 46.1°C; 110° to 115° F)

app.ckbk.com

Combine the water and yeast in a small bowl. Let sit for 10 minutes, then stir until the yeast is completely dissolved. Set aside. Sift together the flours, sugar, and salt into the bowl of a stand...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Stand mixer
Sifter
Mixing bowl
Spatula

Ingredients

8 grams kosher salt
6 large eggs, at room temperature
290 grams unsalted butter, cut into 1-inch cubes, at room temperature, plus butter for the pans
1 package (about 7 grams) active dry yeast (not quick-rising)
297 grams cake flour
288 grams all-purpose flour
70 grams granulated sugar
75 grams water, warm (43.3° to 46.1°C; 110° to 115° F)