Tools
Ingredients
400 g bread flour
12 g instant yeast
12 g granulated sugar
2 g salt
120 ml whole milk, room temperature
4 eggs, room temperature
110 g salted butter, room temperature
Step by step
Place bowl in Stand Mixer. Attach Sifter + Scale Attachment to Stand Mixer hub and power on the scale. Release the ingredient chute into the bowl.
Measure 400 g of bread flour in the hopper of the Sifter + Scale and turn the mixer on speed 1 to sift flour into the bowl.
Zero the scale, then add the 12 g instant yeast, 50 g granulated sugar, and 2 g of salt to the Sifter + Scale and allow to sift into the bowl as well.
Detach attachment and attach Dough Hook Accessory.
Turn the mixer to speed 1 and add milk and three eggs. Mix for 1 minute and stop to scrape sides if necessary to incorporate all dry ingredients.
Turn mixer to speed 2 and knead for 9 minutes. Dough will be soft and sticky.
At 9 minutes, continue kneading, adding softened butter 1 tablespoon at a time, allowing each tablespoon to incorporate before adding the next tablespoon.
When all butter is added, continue kneading dough on speed 2 for an additional 8 minutes. Dough will be stretchy and sticky.
Scrape dough into a greased bowl and cover with plastic wrap, allow to rise at room temperature for 1 hour.
Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.
After chilling, remove from the refrigerator and punch down.
On a clean lightly greased surface, divide dough into three equal portions. Lightly grease hands and roll and squeeze each portion into a 10-12-inch log. Pinch 3 ends together and braid, pinching other ends together and tucking under to form a neat loaf.
Let proof at room temperature until doubled in size, 2-3 hours. Towards the end of proofing, preheat the oven to 200°C. Beat remaining egg and brush loaf with egg wash. Bake for 30-35 minutes or until the internal temperature is at least 88°C.
