Puff pastry brioche (laminated brioche, brioche feuilletée)

Mix the flour, sugar, salt, yeast and a little butter, then add the milk and eggs.

Finish on the counter, kneading about 10 minutes until elastic and perfectly smooth.

First fermentation until the dough triples in size; deflate and fold into a firm, flat log.

Chill: 30 minutes in the freezer on each side, or overnight in the fridge.

Shape room-temperature butter into a 6 inch (15 cm) square slab and chill.

Roll the chilled dough twice the size of the slab, cover one half with the butter and fold the other half over. The butter should be around 60F/15C inside: too cold cracks, too warm flows out.

Roll out and give a first single turn, folded like an envelope; wrap and chill 30 minutes so the gluten relaxes and the dough does not shrink.

Give a second single turn; wrap and chill 45 minutes.

Give the last turn and chill.

Roll out to a 20 x 12 inch (50 x 30 cm) sheet, dusting with flour.

Cut into seven strips, halve lengthwise for 14 portions; make two cuts in each and shape.

Proof, then bake at 375F/190C for about 20 minutes.