French Brioche dough comes in rounded-ball size of 1.1 lb, made with pure butter.  Dough turns light brown to dark brown once cooked, and tastes like a typical briouch dough.

Cooking Dirctions:

Thaw the dough ball in the refrigerator at 39°F for about 12 hours. Divide the dough as desired. Shape and place the brioche on a parchment paper-lined sheet pan or mold. Proof in a proofer for 90 to 110 minutes at 82.5°F with 70% humidity. Rest for 10 minutes. Egg wash and bake at 320°F for approximately 15 to 35 minutes depending on the size of the brioche or until golden brown.