Michel Roux's Brioche Dough

I've rarely seen such a mess. Within a few minutes, the arms of our hand-held mixer were covered with dough, up into the machinery. I don't know if we are going to be able to clean it. Then DH tried to knead it by hand - he lost a lot of dough because he wasn't able to rid it from his hands. It took quite a while to let it rise, which was probably due to the temperature in our kitchen, but in the end, it did. The resulting brioche was delicious, but also quite fatty.

I'm not impressed - to be honest, the brioche we made with our bread baking machine was a lot better, and that was a lot less of a hassle (even if it meant getting up in the middle of the night because due to the egg, we're not able to set it on a timer).