Hi all -
It has been quite some time since I had to make Brioche. The recipe I have uses instant yeast and is mixed and refrigerated overnight.
I seem to recall that the butter needs to be kept cold but be pliable. My question is about the milk and eggs used - are these also to be kept COLD or do I bring them to room temperature before incorporating?
Thank you in advance for any help (and Tips!) you could provide!