Brioche with Echiré butter

Instructions:

1. Using a food processor, beat the eggs, milk, sugar and salt, then add the flour and finally the yeast. (If you knead by hand, allow about twenty minutes)
2. Then add the softened butter cut into pieces and knead until you obtain a smooth dough. The dough should be very smooth, soft and elastic.
3. In a salad bowl, let the dough rise for at least 1 to 30 hours.
4. Remember to degas the dough by turning the dough over with the palm of your hand. (This is to release the gas that was formed by the action of the yeast and caused the dough to rise)
5. Place the brioche dough in cling film for 10 minutes in the freezer, to stop the action of the yeast and make it easier to work with (if you don't have a freezer, place it in the refrigerator, but for at least one hour).
6. Remove the dough from the freezer (or refrigerator) and divide it into approximately 8 pieces.
7. Flour your work surface and make smooth balls.
8. Place the balls in two rows of four in a cake tin (grease it with oil or butter if it is not non-stick).
9. Let the dough rise for about 2 hours, avoiding drafts.
10. Preheat your oven to 170°C convection heat.
11. Beat the egg for the glaze and brush the top of the brioche with it without crushing it, so as not to make it fall.
12. Bake for 25 minutes, keeping an eye on the cooking.

For chocolate lovers, accompany your brioche with a chocolate spread.