I have been house sitting for some friends this week. The reason I chose to make this recipe (besides the fact that brioches is amazing), is that they have a stand mixer! Perfect for step 3 which involves adding the eggs and 8T of butter, 1T at a time.
|Whirling sticky dough with about half the butter.|
|Doubled after rising. Then it chills in the fridge, gets punched down, and chilled again.|
|After the 2nd chill, you flatten it out to a rectangle and, business fold 2x.|
It's like folding a letter in thirds to fit in an envelope. Then you turn 90 degrees and repeat.
|Dough wrapped in plastic and a zipper bag for its 2 day chill.|
The dough has been sitting in the fridge since then to develop the flavor. Tonight I will finish this and hopefully have some sweet buttery brioche rolls.