Salted Sage Honey Butter Brioche (Print Version)

# Ingredients:

→ Dough

01 - All-purpose flour (3¾ cups)
02 - Instant yeast (1 packet/2¼ teaspoons)
03 - Salt (1 teaspoon)
04 - Warm milk (¾ cup)
05 - Honey (3 tablespoons)
06 - Salted butter (6 tablespoons, room temperature)
07 - Eggs (3, room temperature)

→ Sage Honey Butter

08 - Fresh sage leaves (12)
09 - Salted butter (6 tablespoons, room temperature)
10 - Honey (3 tablespoons)

→ Finishing

11 - Egg yolk (1, beaten with 1 tablespoon water)
12 - Flaky sea salt for sprinkling

# Instructions:

01 - Combine flour, yeast, and salt in stand mixer bowl. Add warm milk, honey, eggs, and butter. Mix with dough hook 4-5 minutes until incorporated, adding extra flour if needed. Let rest 15 minutes to 1 hour
02 - Fry sage leaves in 1 tablespoon butter until crisp. Chop leaves and mix with remaining butter, honey, and sea salt
03 - Roll each dough half into 12-inch square. Brush with sage honey butter, cut into 6 strips each, and roll into coils. Arrange in parchment-lined 9x9 baking dish
04 - Brush rolls with egg wash, cover, and let rise 30 minutes until puffy
05 - Bake at 350°F for 22-25 minutes until golden. Brush hot rolls with remaining honey butter and sprinkle with sea salt

# Notes:

01 - Perfect for Thanksgiving dinner
02 - Can be enjoyed as breakfast the next day
03 - Make sure ingredients are at room temperature for best results
04 - Save extra sage honey butter for serving

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