Thousand Layer Chocolate Brioche

Ingredients

Combine warm milk and dry active yeast in the bowl of your stand mixer; let stand for 10 minutes. Add flour, eggs, sugar, and salt. Use the dough hook to knead the mixture until the flour almost disappears, about 1 minute. Add the soft room temperature butter, and continue kneading the dough until a very smooth ball of dough forms, 4 to 5 minutes.
Set dough into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours.
Punch down the dough and divide in 2 pieces. Form each half into a smooth ball and transfer each one into a plastic bag. Refrigerate bags overnight for best results or the dough can be used immediately. Each half of the dough will make 4 brioche.
When ready to make, roll and stretch dough into a 14 x 10 inch rectangle. Spread 4 tablespoons of soft room temperature butter over two thirds of the dough, stopping 1/2 inch from the edge.
Fold unbuttered third up over the top, and then the opposite end to complete the trifold. Gently press and seal the edges together. Fold in thirds again to form a square. Wrap and place in the freezer until cold and slightly firm, about 15 minutes.
Roll the dough out into a rectangle about 1/4 inch thick, or thin enough to fold, and repeat the two folding in thirds step. Wrap and place in the freezer again until cold and slightly firm, 15 more minutes. A little bit of water can be used to help the dough stick if needed.