Your brioche recipe sounds similar to mine. Since it's an overnight rise in the fridge, I use all cold ingredients to inhibit too much of rise before I'm ready to work the dough. You want to keep those yeasty beasties in slow mode til you really need them to kick in for the final proofing and baking. Bringing your milk and eggs to room temperature is just an unnecessary extra step and there is no benefit.
7/31/15 at 10:48am