Add all of your dough ingredients to the bowl of a stand mixer, excluding the butter.

Using the dough hook attachment, mix on low speed until everything is well combined and no dry flour remains.

Slowly add the butter one tablespoon at a time. You know it’s time to add more butter when the last tablespoon is mostly incorporated!

Once all the butter is added, adjust the mixer to a medium speed. Allow the dough to mix for roughly 20 minutes. You may need more or less time - You know the it is done mixing when the dough is not sticking to the bowl anymore, and it passes the windowpane test. To perform a windowpane test, grab a small portion of the dough and stretch it as thinly as possible. You should be able to stretch the dough thin enough that light will shine through it without the dough breaking.

Scrape excess dough off the sides of the bowl and cover with a plastic cover or damp tea towel. Allow the dough to rest for 30 minutes, then perform 2 sets of stretch and folds, each 30 minutes apart.

Allow the dough to bulk ferment. The rise time will vary depending on the temperature of your dough and your home. You are looking for the dough to rise around 50%. In a 72°F home, that will take roughly 8 hours, starting from the moment you begin mixing your dough. Again, the dough should have gained some volume, but it will not dramatically double in size. Understanding what the dough should look like when it is fully proofed is a skill that is mastered with time.

OPTIONAL: You may choose to cold ferment your dough in the bowl before shaping. If you cold proof, you will need to extend your second rise time significantly.

Brioche dough is incredibly versatile and can be shaped in countless ways. For a classic brioche loaf, stretch the dough into a rectangular shape on a floured surface. Rolle the dough into a log and place into a greased loaf pan.

Allow the dough to proof for an additional 2-4 hours, depending on the temperature of your environment. The dough should nearly double in size and be light/full of air. The second proof is essential for the perfect brioche - do NOT underproof at this stage! It will result in a dense loaf.

Pre-heat your oven to 400°F.

Gently brush a layer of egg wash over the top of the loaf for a perfectly shiny finish.

Bake for 30-40 minutes, or until the top is golen and the internal temperature reaches 210°F.