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I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time.

Should I develop the gluten first (maybe to window pane), then add the eggs? Or maybe I should add the eggs last, like I do with my fats (e.g. butter)?

I know sugar inhibits gluten development, so I add that after I've developed enough gluten. Maybe I need to add the eggs with the sugar?

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    What does your recipe tells you to do with the eggs? – Luciano Jan 21 at 10:12
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    what do you mean by autolyse? – George M Jan 23 at 0:27
  • Why are you doing an autolyse, and why are you trying to maximize gluten? Neither one is desirable in a brioche. And if your recipe doesn't tell you the process, ditch it. – rumtscho Feb 9 at 11:48
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I combine wet ingredients first (milk with eggs) and then sugar, yeast and butter. Then whisk everything. After that, I add the flour and salt on top and mix by hand. I then let it rest for 30 mins before kneading so the flour absorbs all the wet ingredients. I hope this helps.

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