2 cups all purpose flour
2 cups bread flour
1/3 cup white sugar
4 1/2 teaspoons active dry yeast
1/2 cup plus 4 teaspoon lukewarm milk
2 teaspoons salt
5 large eggs
8 ounces unsalted butter (room temp) cut into 2 ounce pieces
1 tablespoon water
***Note this recipe requires at least 24 hours.
To a small bowl or measuring cup add the warm milk along with the yeast. Whisk and set aside for 15 minutes so that the yeast can grow. It will be frothy and fluffy.
To the bowl of a stand mixer, add flour, sugar and salt. Whisk together with the dough hook attached.
After the 15 minutes has past, pour in the yeast and milk mixture to the flour mix. Place the mixer on speed.
Crack 4 of the eggs 1 at a time into a separate small bowl and add it to the stand mixer, while it is mixing.
Let this knead on speed 2 for at least 10 minutes. The dough will come together, but still be a little sticky.
Now you are going to add the butter 1 piece at a time. After you add each piece let the mixer continue to mix on speed 4 or 5 and let the butter be absorbed and kneaded in with the dough before adding another piece.
It will take a while and it will be so mushy and gooey and the butter will be smooched into the sides of the bowl. Just take a spatula and move it into the dough and keep kneading.
After all the butter has been added, rub a teaspoon of oil in the palm of you hands and then form the dough in your hands into a ball shape. It will be soft and sticky, but it won’t stick to your hands. DO NOT ADD FLOUR to it even if you are tempted to.
Once you have formed a ball shape, cover with a damp paper towel and place in the fridge for at least 10 – 12 hours. So usually I would make the dough the night before and place it in the fridge overnight.
Remove it from the fridge the next day and let it sit out for about an hour, just so it comes to room temp before trying to handle it.
If you are making loaves of bread, then be sure to grease your bread pan. Then form the loaves and place it in to the pan and cover again and allow to sit for 2-3 hours. Or until the Loaves has doubled in size.
If you are making small rolls which is what I did, then pinch off golf size pieces and roll it out into a long log. Cut the log into three equal pieces and form it into a braid.
Then roll it up as though to form a bracelet and place it in a greased muffin pan. These also has to sit for 2-3 hours to rise.
Heat the oven to 350 degrees.
In a small bowl whish together 1 egg and the 2 tablespoons of water to make an egg wash.
Using a brush, brush on the egg wash over each loaf or roll of bread.
Place in the oven until the tops a golden brown. The small rolls will go quicker, about 20 minutes, while the loaves will take longer.
Once you remove it from the oven, flip it over onto a wire rack and eat while it is steaming hot!