Add <quantity>200<unit>g</unit></quantity> of milk and <quantity>2</quantity> eggs to a stand mixer bowl

Add <quantity>10<unit>g</unit></quantity> of dry yeast and <quantity>500<unit>g</unit></quantity> of all-purpose flour

Add <quantity>80<unit>g</unit></quantity> of sugar and <quantity>20<unit>g</unit></quantity> of salt

Place the bowl in a stand mixer with the dough hook attachment. Mix for 5m on low speed until the ingredients are fully incorporated

Mix the ingredients for 10m on medium speed until the dough forms a firm ball

Add <quantity>50<unit>g</unit></quantity> of softened butter and mix for 3m on medium speed until the dough is elastic

Remove the dough from the mixer. Roll against the table to form a ball. Place in a bowl and cover with cling film. Put it in the refrigerator for 8h to 15h to rise

Remove the dough from the refrigerator

Dust flour over a <quantity>250<unit>g</unit></quantity> piece of butter. Roll it out until it is <quantity>15<unit>cm</unit></quantity> long. Set aside

Dust flour over the dough and roll it until it is <quantity>30<unit>cm</unit></quantity> long

Spray the dough with water and cut it in half. Place the laminated butter over one half and cover it with the other half. Roll until it is <quantity>1<unit>cm</unit></quantity> thick

Trim the edges. Fold one side of the dough ⅓ of the way. Fold the other side to meet the first. Fold the dough in half again. Roll it out lengthwise

Cover the dough with cling film and place it in the refrigerator for 1h to chill

Remove the dough from the refrigerator and roll it until it is <quantity>1<unit>cm</unit></quantity> thick. Trim the edges and make a double fold. Roll the dough one more time

Cover it with cling film and place it in the refrigerator for 1h to chill

Remove the dough from the refrigerator and roll it until it is <quantity>7<unit>mm</unit></quantity> thick

Cut a <quantity>18<unit>cm</unit></quantity> by <quantity>4.5<unit>cm</unit></quantity> piece

Lightly fold the dough and fit it in a greased mold. Let it rest at <temperature>27<unit>°C</unit></temperature> for 1h30m to proof

Bake the dough at <temperature>180<unit>°C</unit></temperature> for 15m. The brioche feuilletée is ready

Enjoy it fresh and crunchy!