Sage Honey Butter Brioche (Print Version)

# Ingredients:

→ Dough

01 - Plain flour (3¾ cups)

02 - Quick yeast (1 packet/2¼ teaspoons)

03 - Salt (1 teaspoon)

04 - Lukewarm milk (¾ cup)

05 - Honey (3 tablespoons)

06 - Salted butter (6 tablespoons, softened)

07 - Eggs (3, softened)

→ Sage Honey Butter

08 - Fresh sage leaves (12)

09 - Salted butter (6 tablespoons, softened)

10 - Honey (3 tablespoons)

→ Finishing

11 - Egg yolk (1, whisked with 1 tablespoon water)

12 - Chunky sea salt for topping

# Instructions:

01 - Throw flour, yeast, and salt into your stand mixer bowl. Pour in the lukewarm milk, honey, eggs, and butter. Run the dough hook for 4-5 minutes until everything's mixed well, adding a bit more flour if it's too sticky. Let it sit anywhere from 15 minutes to an hour

02 - Cook sage leaves in a tablespoon of butter till they're crunchy. Chop them up and stir with the leftover butter, honey, and a pinch of sea salt

03 - Flatten each half of dough into a 12-inch square. Smear with sage honey butter, slice into 6 strips, and twist into spiral shapes. Place them in a 9x9 baking pan lined with parchment

04 - Coat rolls with egg mixture, cover them up, and wait 30 minutes until they've puffed up nicely

05 - Cook at 350°F for about 22-25 minutes till they turn golden brown. While hot, brush with leftover honey butter and sprinkle some sea salt on top

# Notes:

01 - They'll steal the show at your Thanksgiving table

02 - Tasty leftover option for morning munchies

03 - Warm up your ingredients beforehand for best outcome

04 - Keep extra sage honey butter handy for serving

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