Hand kneading: In a large bowl, mix dry ingredients together with the cubed butter. Add milk and eggs and mix until combined. Transfer mixture on work surface and knead for 10 minutes; scraping off fingers as it goes. The dough should become more elastic and smooth after 5 minutes of kneading. Do not add extra flour. Once completely smooth, shape dough into a tight ball and place in a greased bowl. The internal temperature should reach about 77ºF/25ºC. Wrap up and let rise in a warm place ≈ 85ºF/30ºC, until it has tripled in size. Deflate dough and fold into a firm and flat log onto a gently floured work surface. To cool dough faster: wrap up and freeze for 30 min on each side or refrigerate overnight. Meanwhile, work room temp butter into a 6'/15cm square slab using a freezer bag or parchment paper; chill. With Stand Mixer fitted with the hook attachment: mix on 1st speed for 4 min, and 10 min on 2nd speed, or until dough comes off the sides of the bowl.
Work out room temp butter into a 6''/15cm square slab using a freezer bag or parchment paper; chill.
Pull butter slab out for about 20 minutes prior folding. Butter’s temperature should be at 60°F/15ºC when you start the lamination and same consistency as the dough. Gently, flour work surface and dough. Roll out chilled dough twice larger than butter slab. Place butter and fold the top of the dough over the butter. Flatten the book until it thins out a bit before going at it with the rolling pin. Brush out any excess flour. Make the first fold by taking the right one-third of the dough and folding it across like an envelope (giving the first single turn / tour simple) – wrap up and chill for 30 min. Perform the steps just as you did for the first fold and give a second single turn. Wrap up and chill for 45 min, and give the last turn. Chill an hour or more prior shaping.
Roll out chilled dough into a 20''x12''/50x30cm and 1/4''https://bruno.b-cdn.net/5mm thick sheet. Divide into 7 strips from bottom to top and cut in half lengthwise ending up making 2.5''x5''https://bruno.b-cdn.net/6x12cm 14 portions. Make 2 cuts 3.5''/9cm on each portion, braid and carefully shape into a ball. (Brioche feuilletée can be kept frozen for up to a month). Place in greased pastry rings or ramekins. Tent with plastic wrap and let proof in a 85ºF/29/30ºC place for about an hour or until it has doubled in size.
Convection oven: Bake at 360ºF/180ºC for about 20 min.
Conventional oven: Bake at 425ºF/210ºC for 5 min and 375ºF/190ºC for 15 min. To give a glossy finish, brush out hot brioche with simple syrup. Enjoy!