Let them have Brioche!

What better way to start a Sunday than a freshly baked brioche spread with home made seedless raspberry jam and a glass of kir royal à la crème de framboise (see future post for recipe).
I have made this brioche for many years and it seems to taste better every time I make it.
It is simple to make but you need to have some time around the house as there are a few rest times.
The recipe comes from a small bread recipe book "Les carnets de cuisine - No 37 Pains, brioches, gâteaux" at PML Editions.

Brioche surfine/Luxury brioche
for a 35 cm/14 inches long bread pan
Ingredients
500 gr unbleached white flour
2.5 tsp dried yeast
2 Tbsp sugar
6 eggs
2 tsp salt
350 gr butter at room temperature

Method
Dilute the yeast in 5cl warm water (no more or the dough will be too sticky and wet), and let it rest while you measure the other ingredients
In a mixing bowl with dough hook attachment pour the flour, salt, sugar, eggs and yeast and start mixing on speed 1 for 5mn then on speed 2 for another 5 mn (it is important to do this first kneading step for at least 10mn as you want to develop the gluten).
Then add the butter in small chunks and continue kneading on speed 2 for 10 to 15mn.
Cover your bowl with a towel and let it proof at room temperature for 2h (if in the winter place near a heat source it will help the leavening process).
After 2h punch down the dough and knead for 3mn.
Cover and let it proof for another 2 hours at room temperature.
At the end of this time punch the dough down and place the covered bowl in the fridge for at least 8 hours (I usually do this overnight).
2 hours before cooking take out of the fridge and punch down (I also knead it a bit in small portions to bring it back to room temperature with the heat of my hands), then you can either shape it in small baking pans or a big pan like shown above (place balls of equal size 2 side by side for the length of the pan) and let rise at room temperature when doubled in volume place in pre-heated oven at 210 C/410 F and bake for 20 to 30mn (time will depend on the size of the brioche).
When baked remove from oven and let it cool on wire rack for 10/15 mn before enjoying.