Its a pretend monkey brioche because there is much less butter than a real brioche recipe, it is not as complex as monkey bread.
Oven temperature 185 degrees c. Baking time 25-30 minutes.
300g bread flour
7g instant yeast
100g butter ( cut into slabs ) Chilled in fridge until needed
Optional - 80g raisins. ( add the raisins together with eggs and flour )
Mix all the dry ingredients, flour, yeast, salt and sugar in a mixer bowl fitted with a dough hook.
* the only time i ever made bread by hand was when my hand mixer broke midway through. I rely on machines alot especially while making bread. Do not attempt to mix dough with a hand mixer because you will break it. Especially brioche. It was one big sticky and greasy mistake for me.
Add eggs and milk into dry ingredients.
Start mixing with a medium speed for 15-20 minutes until gluten form. 5 minutes before you add the butter, remove butter from fridge.
Once gluten has form on the dough, add butter to dough in 3s, it will be quite greasy at first but it will soon be smooth and shiny. After adding all the butter, mix dough at low speed for another 5 minutes.
Flatten dough on a tray and fridge for at least 1 hr to cool butter down.
Remove dough from fridge and let it warm up for 10 minutes before shaping dough.
Cut dough into 10-12 pieces and shape it into small little balls. *I used a 9" baking tin.
Arrange balls on the baking tin, cover them loosely with a clingfilm and let them double in size.
Bake them at 185c for 25 minutes.
* this recipe is 50% less rich than a normal brioche.