Brioche feuilletée

03 — Method

1. Make a brioche dough: knead the flour, sugar, salt, yeast, eggs and milk in the stand mixer for 10 minutes until smooth.Making it from scratch? See the yeast dough — rises ~2 h
2. Cover and let rise 1 hour 30, then refrigerate overnight to firm up.
3. Roll the cold dough into a 30 x 60 cm (12 x 24 in) rectangle, place the flattened butter block in the center and fold the sides over it.
4. Give it a first double turn by folding the dough in four, then wrap and chill 1 hour to relax the gluten.
5. Give it a second, single turn by folding in three, and chill another hour.
6. Roll the laminated dough into a 25 x 30 cm (10 x 12 in) rectangle, roll it up and place in the lined loaf pan.
7. Let rise 2 hours at 25°C (77°F), brush with egg yolk and bake 35 minutes at 170°C (340°F) until golden.