Prepare the Dough

In a stand mixer or large bowl, combine flour, sugar, salt, and yeast. To protect the yeast, cover the salt and sugar with a bit of flour before adding it.

Add the eggs and milk, then mix on medium speed for about 10 minutes, until a rough dough forms and pulls away from the bowl.

Reduce the mixer speed and gradually incorporate the pieces of butter until the dough becomes smooth, elastic, and slightly glossy—a sign of proper gluten development.

First Rise

Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot until it doubles in size (about 1½ hours).

⚠️ Important: Keep the dough below 28°C (82°F)—higher temperatures will cause the butter in the dough to melt, affecting texture.

After rising, gently deflate the dough by pressing from the top down. Cover and refrigerate for 30 minutes—this firms the butter slightly and makes shaping easier.

Shape the Brioche

Punch down the chilled dough and divide it according to your desired loaf or bun size. Place in a buttered loaf pan, or shape individual buns for a classic brioche à tête.

For a braided brioche:

• Roll the dough into a rectangle with a rolling pin.
• Using a large knife, cut the rectangle into three long strips.
• Roll each strip lightly to form even strands.
• Braid the strands directly on a baking mat, then tuck the ends underneath for a neat finish.