My brioche method starts out by making a tangzhong a Chinese technique of heating flour, milk and water into a warm paste which causes the flour to gelatinise. It results in a better rise and a softer crumb.
Mix the dough again, this time adding the softened butter, then, once the butter is incorporated, turn up the speed and mix for 15-20 minutes, until the dough is shiny, smooth and elastic.
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