Brioche feuilletee

Method

Mix flour, sugar and salt. Dissolve yeast in eggs at 27°C, add to flour and mix on low speed for 5 minutes until combined, then medium speed for 8 minutes until elastic. Gradually incorporate the 80g softened butter over 5 minutes, mixing until fully incorporated and dough reaches 26-27°C. Place in oiled bowl, cover, bulk ferment 90 minutes at 24°C until almost doubled. Turn dough onto cold surface, flatten to 20x30cm rectangle, rest 15 minutes at 18°C. Laminate with 200g cold butter using four-fold (book fold): encase butter between dough layers, perform first turn, chill 30 minutes at 4°C. Repeat turns: second turn (four-fold) chill 30 minutes, third turn (four-fold) chill 30 minutes, fourth turn (simple three-fold) chill 30 minutes minimum or overnight. Roll dough to 5mm thickness, cut into 8 rectangles (8x10cm), place on parchment, final proof 2-3 hours at 22°C until visibly risen. Brush with egg wash, bake at 200°C fan (220°C conventional) for 20-25 minutes until deep golden. Cool on wire rack.