First make your yeast mix by scaling 190g flour

Scale 28g yeast

Add it to your flour

Scale 340g whole milk and heat till Luke warm

Mix flour and yeast

Add warmed milk

Stir till smooth and cover

Crack yer eggs

Add slightly whisk

Scale 1360g plain flour

Scale 106g caster sugar

Add to flour

Scale 32g salt

Add it to

Mix it all together

Scale 1360g unsalted butter

Dice it up and leave in a warmish place to soften

After 20minutes your yeast mix should look like this

Add your eggs and whisk until smooth

Like this

Place flour, sugar and salt mix in your stand mixer bowl

And add yeast mix

Mix on slow until it comes together and mix till smooth 5-10 minutes the leave for 10 minutes for gluten development

Start adding butter a bit at a time, wait until the butter is incorporated before adding the next lot

Keep adding

When ready it will look like whipped butter, really wet, soft and smooth.

Get a tray

Spray with fat

Spread brioche mix on the tray and try to smooth out

Cover with cling wrap

Press onto it and place in the fridge overnight

Grab some brioche molds

Spray with fat

The next day lift out your brioche

Get a little bit of flour

See how butter like it is!

Flour your hand

Make little balls

Place in brioche tin

Make a smaller one

Make into a teardrop shape

Make a small hole

Place small teardrop into large ball

Like this

Let prove then egg wash

Bake on 197c for 10-12 minutes. The next time I would have made the ball a little bit bigger so when they bake they really fill the tins

Done

Enjoy:)