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Michel Roux’s brioche dough

Notes: 

The classic french brioche, as prepared by Michel Roux. The brioche dough can be prepared in advance and frozen.

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Ingredients: 

70ml tepid milk
15g fresh yeast
500g plain flour
6 eggs, beaten
350g butter, slightly softened, plus extra to grease
30g caster sugar
1 egg yolk mixed with 1 tbsp milk, for egg wash


 

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