Making brioche is quite a fight. The first part of this video shows what I mean. It’s like trying to knead vaseline.
So. Many. Eggs.
So. Much. Butter.
But it comes together, in the end. I let it proof out in the garage, at 7 or 8 degrees Celcius which was probably the only way the dough became manageable – the warmth of the kitchen it very sticky again when I was trying to work with it.
I ran out of time, and had to leave the second rise overnight. With hindsight, I should have put it into the fridge to retard it. So it over-rose and flopped over the top of the loaf tin.
And then it went into the oven.