Pull-Apart Brioche

Eric, over at Happy valley chow, posted this beautiful photo, of a braided brioche, he made. I've made only one attempt, to make brioche, from one of Michel Roux's recipes, with disastrous results. (I'm always botching Chef Roux's recipes, lol) I decided to give Eric's recipe a try... one word... Euphoria! Thank you Eric!!!

This has such a delicate, buttery texture. I made this to go with Chicken Fettuccine Alfredo, but skipped dinner and ate a few of these instead.

Ingredients:
1 packet of dry yeast
1/3cup very warm water
2-1/3cups cake flour
2cups all-purpose flour
1/3cup sugar
2-1/2tsp. fine sea salt
6 large eggs- room temperature
20Tbl. (2-1/2 sticks) real butter- cut into cubes and brought to room temperature

Preparation:
Dissolve the yeast, in the water. let stand 15-minutes.
Whisk together, the flours, salt and sugar, in a large bowl.
Using a mixer, fitted with dough hooks, add the eggs and yeast mixture to the flour, and and mix about 5 minutes, until well combined.
Add the butter (1/4 at a time) Beating 1-minute after each addition.
After the final addition, beat 10-minutes, until smooth.
Cover and let rise until double, about 3-hours.
Turn the dough out, onto a lightly floured surface, and knead out the air bubbles. (this dough is very soft, I cheated, and stirred it down)
Return the dough, to a bowl, cover and refrigerate overnight.
The next day:
Heavily butter two loaf pans.
On a floured surface, with floured hands, divide the dough, into 16-equal pieces, and shape them into balls.
Place eight pieces, in each loaf pan, and let rise 1-hour.
Preheat the oven to 350*F.
Beat an egg, and lightly brush the tops of the dough.
Bake about 40-minutes, or until browned.

Add the eggs, and yeast mixture, to the flour mixture. Beat 5-minutes.

Add the butter (1/4 at a time)Beating 1-minute, after each addition.

After all of the butter has been added. Beat an additional 10-minutes, until smooth.

Cover and let rise, 3-hours. Turn onto a floured surface, and knead out the air bubbles. Cover, and refrigerate overnight.

Shape into 16-equal pieces, and place into 2 heavily oiled loaf pans, let rise 1-hour.

Bake about 40-minutes. Remove them from the pan, and cool.