I've had much success with Floyd's Lazy Man's Brioche https://weightloss-slim.fit/recipes/lazymansbrioche%3C/a%3E but I'm about to test it far further than it's been before. We're currently 34C here in SE UK (that's 93F - a very unaccustomed temperature for us Brits), and I've had a request for brioche. The request-ee is very dear to me so I'm loth to disappoint. Any Fresh Loafers out there in hot climates who can advise me on making such a butter rich dough in such heat?
The high here has been 80° F for a while and I made brioche last week with no issue. I put all my ingredients and my mixer bowl into the "fridge (40° F) the night before I mix the dough. With a 20 minute mix to incorporate the butter properly, the dough comes out at 78° F.
The recipe for Ciril Hitz's brioche that your linked recipe is based on has the dough coming out of the mixer and going into freezer for 6 hours, then thawing in the 'fridge for 12 hours before shaping and going into pans to rise. If you don't have time for that, try going from mixer to 'fridge for a few hours. The dough will still rise in the 'fridge because of the heat from the mix.
Thank you for your advice Rock. As you suggested, I cooled all the ingredients and equipment the night before, made the dough the next day and immediately transferred it to the fridge for bulk fermentation overnight. The following day I moulded straight from the fridge and proofed at ambient temperature. Worked a dream, thank you. Another lesson learned.
Very glad to hear it worked out for you. Brioche is such a tempting treat!
Dave