Brioche, 3-Ways

Base Dough — Day 1 & Day 2

1. Day 1

   In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast and salt on low speed. With the mixer running on low, add the eggs, yolk and milk. Increase the speed to medium and mix for 4 minutes. Add the butter and continue mixing until thoroughly incorporated, 4 to 5 minutes more.

2. Cold Rest

   Turn the dough onto a floured work surface. With floured hands, form the dough into a ball. Place the dough ball in an airtight container and refrigerate for 18 to 24 hours.

3. Day 2

   Turn the dough out of the container onto a floured work surface. Punch down the dough and shape as desired. From here, choose the Pullman loaf, cinnamon rolls or brioche buns.

Cinnamon Rolls

1. Shape

   Divide the dough in half. Roll each portion into a large 14 x 6 inch rectangle. Mix the cinnamon, brown sugar and salt. Brush each rectangle with melted butter and sprinkle the filling over. Starting from the long side, roll each rectangle into a roll.

2. Prove & Bake

   Cut each roll into 8 equal parts. Place one piece in the centre of a greased cake pan or pie plate and arrange the remaining pieces around it, pushing together gently. Repeat with the second roll. Cover with cling film and proof at room temperature for approximately 1 hour. Position a rack in the middle of the oven; if available use a baking steel or an upturned baking tray. Preheat to 205°C for 45 to 60 minutes. Place the pans directly on the preheated tray and bake for approximately 12 minutes or until golden on top.

3. Ice

   Combine the icing sugar and salt in a medium bowl. Begin adding cream, starting with 1/4 cup and continuing to add it, whisking continuously, until the sugar has been absorbed and the icing is thick but pourable. Pour over the warm cinnamon rolls. Sprinkle with chopped pecans if desired. Serve warm. Store for up to 2 days or freeze for up to 1 month.

Brioche Buns

1. Shape & Prove

   Lightly beat 1 egg with 1 tsp water. Line a baking sheet with parchment paper. Divide the dough into 12 equal portions, form into balls and place on the baking sheet. Cover with cling film and proof at room temperature for 2 hours.

2. Bake

   Preheat the oven as above. Brush the tops of the buns with the egg wash and place the baking sheet on the preheated tray. Bake for 18 to 20 minutes or until golden on top. Store in an airtight container for up to 3 days or freeze for up to 1 month.

Pullman Loaf

1. Shape & Prove

   Grease a 9 x 5 inch loaf pan. Form the dough into a rectangle and place it in the loaf pan. Cover with lightly oiled cling film and proof for about 2 hours or until it forms a crown over the top or approaches the top of the pan.

2. Bake

   Preheat the oven as above. Place the loaf pan on the preheated tray and bake for 25 minutes or until the loaf is golden on top. Store in an airtight container for up to 3 days or freeze for up to 1 month.