Summary

Instructions

1. 1

   Whisk the dry ingredients (bread flour, yeast, sugar, salt) together in the bowl of a stand mixer fitted with a dough hook.

2. 2

   Add the cold whole milk and cold eggs; mix on medium-low until a shaggy dough forms, stopping to scrape the bowl as needed.

3. 3

   Increase to medium speed and knead 8–10 minutes until the dough is smooth and begins wrapping the hook and slapping the sides; if not, add a little flour 1 Tbsp at a time until it does.

4. 4

   Plasticize the butter: place the cold butter between 2 sheets of parchment and pound with a rolling pin until very thin (about 1/16 inch/1.6 mm). Keep cold.

5. 5

   With the mixer on medium-low, add the cold butter 2 pieces at a time, letting each addition fully incorporate before adding more; scrape the bowl as needed. Mix a couple more minutes until the dough is very smooth, shiny, and elastic.

6. 6

   Shape the dough into a ball, place in a greased bowl, cover tightly, and refrigerate overnight for at least 12 hours and up to 48 hours.

7. 7

   Grease a loaf pan. Turn the cold dough out, divide into 6 equal pieces, and shape each into a tight ball (smooth top, sealed bottom).

8. 8

   Arrange the 6 balls in the pan (Brioche Nanterre style), cover, and let rise at room temperature until the dough just reaches the top of the pan, about 1½–2 hours (longer if cool).

9. 9

   Brush the top with egg wash.

10. 10

    Bake until deep golden and cooked through, about 35–40 minutes; tent loosely with foil halfway through to prevent over-browning.

11. 11

    Cool in the pan 10 minutes, then transfer to a wire rack and cool at least 1 hour before slicing.