B Class Dough.

Brioche. 

Brioche is by far my favourite bread to make and it is so incredibly VERSATILE! you can roll it into buns for hamburgers, squish it flat for sweet danish-style breads filled with custard and fruit, turn it out into triangles and make a croissant style brioche filled with chocolate and hazelnut spread or deep fry it in balls and coat it in cinnamon sugar for DONUTS. This is the best of doughs and this recipe is one of a kind. With the temperature warming up there is no excuse for not giving this one a go. 
This B class dough is TOP NOTCH!

Sam's Brioche. 
25g yeast
1 kilo bakers flour
120g sugar
250 milk
375g eggs
300g butter cold and cubed 

In a mixing bowl weigh the yeast, flour and sugar. Separately weigh the eggs and milk and give a light whisk, then add to the dry ingredients. 

From here we must knead the dough either by hand or with a dough attachment until it forms a loose dough.

At this stage we add the cold butter little by little. Once you've added the last of the butter knead it for 5-10 minutes more. The dough should be elastic and hold together as once piece well. 

Place in a large bowl and leave it in a warm place covered with plastic wrap for 1 hour or until doubled in size. 

Then we knock it back, to remove all the air. Then we portion the dough. 
For burger buns weigh out 140g pieces,
70g for danishes and croissants. 
40g for donuts. 

For The buns we then shape the dough under our palms to form a ball. Making sure all the air is removed and the ball is tight and elastic. For the bun we egg wash the top and sprinkle with rosemary and cracked pepper. 

For the danish we do the same as the bun but then flatten it to form something like a pizza base. Croissant we stretch out with a rolling pin into triangles then fill with chocolate and fold up like a cocoon. The danish is topped with thick custard and fruit of your choice and left to prove again. 

Bake both the buns and danish/croissants in the oven at 300degrees for 10 minutes or until golden brown. 
The doughnuts we do the same, roll out into balls, then leave for 10 minutes to prove. We fry off in oil at 170 degrees for 3-4 minutes then pop straight into cinnamon sugar and inject with jam!