Preparation

Make the dough

• In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl.) Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula, scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point, but that’s OK. Scrape the dough off the hook again.With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready. (If your kitchen is warm, the dough may seem too loose at this point. Resist the urge to add extra flour, or the brioche may be tough.)

Let the dough rise

• 使用塑料面团刮刀或刮铲将面团转移到干净的，非常轻轻的面粉表面上。面团会很湿。用手揉几次，然后在12、3、6和9点将侧面折叠到中间，将其形成球。将面团翻转过来，将手掌放在面团的两侧，然后将其塞在自身下，将面团塞在面团下面，然后将面团塞成一个宽松的球，上面是光滑的。将面团光滑的一面转移到一个干净的大碗中。用塑料松散地覆盖，让面团在温暖的，无水的斑点上升起，直到大小翻了一番，大约1小时。

Let the dough rise again

• Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. At this point, for best flavor refrigerate the dough overnight. Or let it sit out until doubled in size, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.

塑造奶油蛋卷

• 如果面团被冷藏，请让它温暖到室温，大约2小时。16英寸3英寸的奶油蛋卷 - tête模具（使用3至3-1/4英寸宽的模具，顶部和至少1-1//4高4英寸）。将面团放出，向下平滑，向下平滑，进入干净的工作表面。将面团在12、3、6和9点钟将侧面折叠到中间，将面团形成球。使用比例尺和长凳刀，将面团分成2个相等的片，约1磅3盎司。每个。将每一半分成8个相等的约2-1/2盎司。每个，总共16片面团。用塑料盖住面团，以防止其干燥。将每块面团堆放成紧密的球，将您的手托在面团上，并用稍微塞进的手的手指以圆形运动移动。形成“tête”,” or head, hold your hand perpendicular to the work surface, with your fingers straight and tightly together (like you’re going to do a karate chop). Working with one ball of dough at a time (keeping the others covered with plastic), press down onto the ball with the side of your hand about one-third of the way from one of the edges of the dough ball (leaving one-third of the dough to one side of your hand, and two-thirds of the dough to the other side of your hand). Saw back and forth with your hand almost all of the way through until you get a shape that looks like a bowling pin, or a head and body connected by a very thin, almost translucent neck. Holding the dough by the “head,” turn the dough upright so the body is resting on the work surface. Lower the head down into the body, pressing deeply into the body and spreading it with your thumbs and index fingers to make a nest for the head. Tighten the body around the nestled head by tucking and lifting the body up around the head. Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough. Transfer the molds to a large rimmed baking sheet.

证明奶油蛋糕

• Cover the brioches very loosely with plastic. Let the dough rise until almost doubled in size and filling the molds, about 1 hour. It should spring back when gently poked with a finger.Meanwhile, position an oven rack in the center of the oven and heat the oven to 375°F. It is important that the oven be thoroughly heated so the brioches bake evenly.

Bake the brioches

• In a small bowl, make the egg wash by beating the remaining 2 eggs plus 1 egg yolk and a pinch of salt. Lightly brush the top of the brioches (without letting the egg wash drip down into the molds or pans, which would make the brioches stick to their molds). Bake until dark golden-brown on top and golden on the sides (you can lift the brioche slightly to peek in at the edge of the mold), about 18 minutes. (The internal temperature should be 190°F.) Let the brioches cool on a wire rack for 10 minutes before unmolding. Serve while they’re still warm to the touch.

Make Ahead Tips

Brioches are best served barely warm. They reheat well, so any that are not eaten within a day or two can be reheated in a 325°F oven until the outside is crisp, about 7 minutes for small brioches or 15 minutes for large. They can also be sliced and toasted.

Pair withBaked Eggs with Chives and Creamfor an utterly simple yet luxurious breakfast.

You can also use this recipe to make 2 full-size brioche loaves or 2 large brioches a à tête.面包：After dividing the dough into 16 balls, butter two 8-1/2×4-1/2-inch loaf pans. Arrange eight dough balls in two rows of four in each of the pans.For large brioches à tête:After dividing the dough into 16 balls, butter two 7-inch brioche à tête molds. Place one dough ball in the middle of one of the molds. Arrange six more balls around the side of the mold, resting on the first ball (they won’t touch the bottom of the mold). Place the last ball on top of the dough in the middle. Repeat to make one more 7-inch brioche à tête.To bake both variations:Proof and apply the egg wash as for the small brioches à tête. Bake for about 25 minutes or to an internal temperature of 190°F. Let cool on a rack for 25 to 30 minutes before unmolding.

将冷却的奶油蛋糕包裹好，并在室温下储存长达两天，或冷冻长达五个星期。让它们在室温下解冻，包裹。