8ozunsalted butter at room temperature2 1/4 sticks/250 grams, diced
Instructions
Prepare the dough:
Place the flour, sugar ,and salt in the bowl of a stand mixer fitter with the dough hook attachment and mix together to combine
Pour the milk and yeast in a cup and mix together until the yeast has dissolved. Pour this mixture into the flour mixture. Cracked in five eggs and turn the mixer to low-medium speed and let it run until a rough dough is form. Let it knead for another 10 minutes or until the dough is smooth and elastic. With the mixer still running, adding few pieces of butter at a time. Once all the butter is in, let it knead again for another 15 minutes until the dough comes together but not entirely leaves the sides of the bowl. If using bread machine, let it finishes with the kneading cycle. It will still be sticky to touch, but should be manageable. Please do not attempt to add more flour
Rest the dough overnight:
Dust your hands with some flour so you can pick up the dough easier without sticking too much. Place the dough in a large, lightly greased bowl and cover with plastic wrap. Transfer the bowl to the refrigerator and leave to rise slowly for at least 10 hours
Shape and proof the dough:
The next day, remove the dough from the refrigerator and press gently to knock it back. Divide the dough into four equal pieces and form these into rounds, then put two balls into each loaf pan. Cover the pans with plastic wrap and leave in a warm place to rise until doubled in size. This may take 2 to 3 hours depending on how warm it is
If you want to make individual rolls, divide the dough into 12 equal pieces and form into rounds. You can place them on a parchment-lined baking sheets, or fluted brioche molds, or muffin cups (what I did)
Baking:
Preheat oven to 350 F. Lightly floured your finger and then press on the dough. If it springs back almost immediately, the dough needs more time to rise. If it springs back slowly, it is ready for the oven
Lightly beat one egg with 1 tsp of water and then brush this on top of the dough. Pop them into the oven 3rd rack from the top and bake the loaves for about 35 minutes or until golden brown. The rolls may take shorter time to bake, about 25 minutes
Let them cool down in the pans for 15 minutes and then carefully turn the brioche out onto a wire rack to cool completely. They are best eaten within two days of baking. If you freeze them, they are good for up to one month. Stale brioche is great for French Toast ;)