Brioche Dough

Preparation

1. Make starter:

   Step 1

   Stir together sugar and milk in a small bowl. Sprinkle yeast over mixture and let stand until foamy, about 10 minutes. Stir flour into yeast mixture, forming a soft dough, and cut a deep X across top.

   Step 2

   Let starter rise, covered with plastic wrap, at room temperature, 1 hour.

2. Make dough:

   Step 3

   Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved.

   Step 4

   Fit mixer with whisk attachment, then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition: 1/2 cup flour, remaining egg, 1/2 cup flour, about one fourth of butter, and remaining 1/2 cup flour. Beat mixture 1 minute.

   Step 5

   Remove bowl from mixer and fit mixer with dough-hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter and beat 1 minute, or until butter is incorporated.

   Step 6

   Lightly butter a large bowl and scrape dough into bowl with rubber spatula. Lightly dust dough with flour to prevent a crust from forming.

   Step 7

   Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled in bulk, 2 to 3 hours.

   Step 8

   Punch down dough and lightly dust with flour.

   Step 9

   Cover bowl with plastic wrap and chill dough, punching down after first hour, at least 12 hours.