Enriched Dough Recipe!

In a stand mixer fitted with a dough hook, add the flour, yeast, dry milk, eggs, salt, and water. At medium speed, mix the ingredients until the dough becomes smooth and stretchy and cleans the sides of the bowl. This will take around seven to 10 minutes to achieve.
Cut your butter into five equal pieces. Add one piece of butter to your dough with the mixer at medium speed. Mix for one to two minutes until the butter is fully incorporated into the dough. Repeat the process with the remaining four pieces of butter.
Scrape the sides of the bowl as needed. It may take up to five to 10 minutes until the dough forms a smooth, small ball.
Form the dough into a ball and add it to a greased bowl. You can use your mixer bowl to let the dough rise. Cover your bowl with plastic wrap or a clean kitchen towel.
Allow your dough to rise for one hour at room temperature. Then, transfer your covered dough to the fridge for four to six hours or overnight. This process slows the fermentation and allows the butter to chill, which will make your dough easier to work with.
Once chilled, divide your dough into 12 pieces if you want to make buns or into two loaves. You can also leave it whole if you wish to make a large loaf.
After shaping your dough into its desired size, place it into a greased pan. Then, cover your dough lightly with plastic wrap and allow it to rest for two and a half to three hours, or until it has doubled in size.
Preheat the oven to 400 degrees Fahrenheit. Bake the large loaf for 10 minutes before reducing the temperature to 350 degrees Fahrenheit. Continue baking the large brioche loaf for 30 to 35 minutes, or until golden brown, before allowing it to cool on a wire rack.
For brioche rolls, allow them to bake for 15 to 20 minutes until golden brown at 375 degrees Fahrenheit before cooling on a wire rack. For two brioche loaves, bake them for 30 to 35 minutes until golden brown at 350 degrees Fahrenheit before cooling them on a wire rack.
If you notice that the bread is browning too quickly, tent it with a sheet of aluminum foil. This will allow the bread to evenly bake without getting too browned.
In a small mixing bowl, combine the confectioners' sugar, salt, vanilla extract, and heavy cream. Add more heavy cream if the glaze is too thin. Drizzle onto your warm or cooled bread if desired and serve.

Ingredients

For the glaze:

Instructions