Brioche

• 3 cups bread flour
• 1/4 cup sugar
• One 1/4 oz (7g) envelope instant yeast
• 2 tsp salt
• Scant 1/2 cup tepid whole milk
• 4 large eggs, at room temperature
• 12 tbsp butter, softened, plus more for the bowl and molds
• 12 x 3 in (7.5cm) brioche molds

1. Mix the first 4 ingredients in the bowl of an electric mixer fitted with the dough hook.
2. Add the milk.
3. Mix on medium speed.
4. One at a time, add 3 of the eggs.
5. Add the butter 1 tbsp at a time, letting it incorporate before adding more.
6. Knead the dough for about 8 minutes.
7. Cover with plastic wrap and let stand in a warm place until doubled.
8. Deflate the dough and refrigerate, covered, overnight.
9. Butter the molds.
10. Knead the dough; divide into 12 pieces, and cut a quarter off each.
11. Form 12 large and 12 small balls.
12. Place a large ball in a mold.
13. Make a hole in the center with a floured wooden spoon handle.
14. Fit a small ball in the hole.
15. Repeat with the other balls.
16. Cover and let stand in a warm place about 2 hours.
17. Preheat the oven to 375F (190C).
18. Lightly brush with the remaining beaten egg.
19. Bake for 15-20 minutes.
20. Let cool on a wire rack.

bread flour, sugar, yeast, salt, milk, eggs, butter, molds

Taken from www.cookstr.com/recipes/brioche (may not work)