From Show #201N - Honey Brioche Pizza with Fresh Fruit and Coconut

Ingredients:

3 tablespoons whole milk, scalded then cooled to warm
1 1/2 teaspoons packaged dry yeast
8 ounces unbleached all-purpose flour, preferably from michigan
3 whole eggs, preferably from michigan
1/4 cup clover honey, preferably from michigan
3/4 teaspoon sea salt
10 tablespoons unsalted "sweet" butter, melted and cooled to warm

Directions:

for the sponge …

In the work bowl of a food processor fitted with the metal chopping blade add the milk and yeast and pulse to combine. Add about one third of the flour with one of the eggs. Process 2 to 3 seconds. Using a rubber spatula or similar scrape down sides of bowl. Sprinkle remaining flour over the mixture; do not mix in. Cover and let stand 1 1/2 to 2 hours at room temperature in the workbowl.

for the dough …

Add the clover honey, sea salt, and the remaining two eggs to the work bowl. Process to combine about 15 seconds. With the machine on, pour in the melted butter in a steady stream through the feed tube. Process 20 seconds longer.
for the first rise …

Using a rubber spatula or similar scrape the brioche batter into a lightly buttered 3-quart bowl. Dust the top lightly with flour to prevent a crust from forming. Cover airtight with plastic wrap. Let rise at room temperature about 5 hours in warm weather, 6 hours in cold weather, or until dough is light, spongy and tripled in bulk.

for the second rise …

Punch down to deflate dough and turn out onto a lightly floured board. With lightly floured hands gently press the dough into a rectangle and fold gently into thirds. Dust with flour. Wrap well and refrigerate. Allow dough to harden and ripen overnight. Punch down once or twice if necessary. The dough will keep 3 days in the refrigerator if well wrapped and weighted down, or it can be frozen for 1 week. To defrost, thaw overnight in the refrigerator.