the dough is very wet and hard to work with though so i made the dough in a mixer and left it in a covered bowl in the fridge over night to firm the butter up, making it easier to shape.
i decided to make mini brioche, i used a silicone mould from wholeport.com
this recipe will work if you want to make one large brioche instead
500g strong flour
50g caster sugar
10g dried active yeast
14oml warm milk
in the bowl of your stand mixer add the flour, then on one side of the bowl add the yeast and the other add the sugar and salt.
warm the milk slightly (don’t heat it to high or you will scald the yeast and kill it stopping it from rising)
add the milk and eggs and start mixing with the dough hook for 2 minutes on a low speed,
after two minutes stop the mixer and scape down the sides, then add the butter (cut into small chunks) and turn the speed up to medium to high and leave for 6/8 minutes.
place the dough in a large greased bowl and cover with oiled cling film and put in the fridge for at least 7 hours, preferably over night to make the butter harden so it can me shaped.
flour your surface.
tip out the dough and knead for a few minutes to knock the air out (it is very wet still and it will need a bit of working), i picked it up and threw it at the work top, several times in between kneading to help with the gluten, (if you want to add orange or lemon zest then do it now).
prepare your mould or tin, by greasing it slightly and then break up the dough into equal parts and roll into a round balls, place each ball into the mould/tin and then if you want a smaller ball on top then roll some out
cover and leave to rise again for another 2/3 hours
preheat the oven to 190c
bake for 15-20 minutes until brown,
(after 8 minutes turned the oven down to 170c)