Brioche Dough

Preparation

1. Step 1

   Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.

   Step 2

   Fit mixer with paddle attachment. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy crumbly lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs 1 at a time and beat until blended after each addition, scraping down sides of bowl occasionally. Beat in sugar. Increase speed to medium and beat until dough comes together and is smooth, about 3 minutes. t

   Step 3

   Reduce speed to low. Add butter, 1 tablespoon at a time, beating until each is blended in before adding next, about 4 minutes (dough will be soft and silky). Increase to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes. t

   Step 4

   Lightly butter large bowl. Scrape dough into prepared bowl. Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes. t

   Step 5

   Gently deflate dough by lifting around edges then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight. (At this point, use the dough to make 12 brioches or 2 tarts or 1 tart and 6 brioches.) t