Brioche

Step 1

1 Combine the milk, honey and yeast in the bowl of a stand mixer fitted with a dough-hook attachment, stirring (by hand) until the yeast has dissolved

Step 2

2 Add about 1/4 cup of the flour

Step 3

3 Beat on low speed until well incorporated

Step 4

4 Allow this mixture to sit for 1 hour to ferment

Step 5

5 Add the eggs, sugar, salt and the remaining 2 3/4 cups flour

Step 6

6 Beat on low speed until the dough forms and pulls cleanly from the sides of the bowl

Step 7

7 Add the butter, one chunk at a time, until it's all been incorporated and a smooth, soft dough forms

Step 8

8 Cover the mixing bowl with plastic wrap and let it rise to double its volume, 2 to 4 hours depending on the temperature of the kitchen

Step 9

9 Lightly flour a work surface

Step 10

10 Turn the dough out onto the surface, kneading it to deflate the dough and redistribute the yeast

Step 11

11 Shape it to fit in whatever large baking pan or dish you're using

Step 12

12 Cover loosely with plastic wrap; refrigerate overnight

Step 13

13 Remove the dough from the refrigerator 1 to 2 hours before baking

Step 14

14 Preheat the oven to 350 degrees

Step 15

15 Bake until the crust is golden brown and the dough is cooked through (the interior temperature should register about 200 degrees on an instant-read thermometer), about 45 minutes

Step 16

16 Transfer to a wire rack to cool completely