Pâte Brioche - Base Formulas

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	Ingredient	Quantity
1.	Bread Flour	9 ounces
2.	Sugar	1 ounce (28g.)
3.	Salt	1 teaspoon (6g.)
4.	Eggs - Extra Large	2 (3.5oz or 100g.)
5.	Yeast - Instant	1 Tablespoon (9g.)
6.	Water (105°F)	3 ounces
7.	Unsalted Butter	4 ounces

Process	Instructions
1. Mix	Using the dough hook mix the first ingredients into a stiff dough. Mix on medium speed for 8-10 minutes until dough becomes smooth.
2. Add	Add the softened butter and mix the dough until it becomes smooth again.
3. Store	Dust lightly with flour. Store chilled in a tight fitting covered dish. The dough needs to ferment for one day in the refrigerator.
4. Next Day	Use as needed to make Brioche Rolls, Fruit Brioche and Baba Shells
Variations:	When using brioche dough to make baba shells it is best to use 2-3 day old dough.

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