We both love brioche and there is nothing nicer than making it yourself. It takes a bit of time but the end result is well worth the effort.

This recipe makes two loaves.

Ingredients6 eggs (at room temperature)1 cup unsalted butter (230g, at room temperature)4 ¾ cups all-purpose flour (620g, divided)1 tablespoon active dry yeast (9g)¼ cup granulated sugar (50g)1½ teaspoons salt (8g)½ cup warm water (120 ml, about 120 degrees F/49 degrees C)2 teaspoons sugar (10g, dissolved in 1 tablespoon/15 ml water)InstructionsDay 1:Take out 6 eggs and 1 cup / 230g butter a few hours before you begin to bring them to room temperature. Prepare all other ingredients before starting.In the bowl of an electric mixer fitted with a paddle attachment, mix together 1 cup flour (130g), 1 tablespoon active dry yeast (9g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g), before adding ½ cup (120 ml) warm water (at about 120 degrees F/49 degrees C). Turn the mixer on at medium speed for a couple of minutes until well-combined.Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.Set the mixer to low. Add in 2 cups of flour (260g), a ¼ cup at a time, and let the mixer go until the dough is well combined.Turn the mixer off, and cut the softened butter into small cubes/chunks. With the mixer on medium, add the butter in 6 separate b...