Luxurious Brioche

Here's how:

• 1

  Feel free to freeze the flour with sugar and salt about 1 hour before baking.

• 2

  Crack the eggs and stir in the milk and yeast. Slowly mix in the dry ingredients and mix with a mixer for about 5 minutes. Increase the speed and mix for another 15 minutes. Double the time if you’re kneading by hand.

• 3

  Meanwhile, roll out the butter until it is pliable using a rolling pin. The butter should be cold and soft.

• 4

  When the dough pulls away from the sides of the bowl, add the butter in 3 batches, mixing quickly until all the butter is incorporated into the dough. Place the dough in a bowl with a lid and let it rise for 2 hours; punch down the dough and refrigerate it for a few hours, such as overnight.

• 5

  Divide the dough into 24 pieces, roll them into small buns, and place them side by side in a cake pan to form a cobblestone pattern. Alternatively, shape them into oblong loaves. Let rise for about 45 minutes.

• 6

  Preheat the oven to 230 °C. Brush with egg.

• 7

  Buns: Bake at 230 °C for about 8–10 minutes.

  Loaves: Bake at 220 °C for about 28–30 minutes.

  Bake until golden brown and the internal temperature reaches 98 °C.

• 8

  When serving, slice and toast. Top with your favorite toppings.