Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects:
Kneading-I don't have a stand mixer and mixing everything by hand, and perhaps I'm not kneading well enough. ¿Would poor kneading prevent the dough from doubling?
Yeast-I've tried dry active yeast and instant yeast. I mixed the dry yeast with water. And the second time I made brioche I mixed the instant yeast with whole milk heated to 99 degrees F and then I let it sit for 20 minutes; this was 4.5g with 0.5 cups of warm milk.
Overall, I have a feeling it's the kneading. But I dunno.