Brioche dough

Keep the eggs, flour and dry ingredients cold in the fridge; mixing generates heat.

Leave the butter out at room temperature, overnight if possible, until soft and pliable but not melting.

Knead the dough with the dough hook in a stand mixer, without butter, until it forms a ball and the gluten develops.

Add the butter gradually, a knob of about half an ounce at a time, letting each piece incorporate fully before adding the next.

Watch the dough temperature; if it exceeds 80, take it off the machine and chill 15 minutes before kneading again.

Finish kneading to a soft, yellowy, pliable dough; do not add extra flour.

Cover and refrigerate overnight, or at least two hours, so the butter solidifies.

Shape the next day, as a loaf, rolls, hot dog or hamburger buns.

Proof at room temperature, not in a warm oven, until doubled: rolls about an hour to an hour and a half, a loaf up to two hours or longer.

Bake until golden brown.