Sugar and Butter Brioche Tart (Brioche Galette )

To make the brioche dough

1. Combine bread flour, sugar, milk powder, yeast, and salt in a mixing bowl (use your stand mixer bowl) and stir with a wooden spoon to mix. In a small mixing bowl, whisk together water and eggs.
2. Add the egg mixture to the flour mixture and stir to form a scraggly dough. Place the bowl on your mixer with the dough hook attached. Start kneading the dough on low speed (1) for about 3 minutes. Raise the speed to low-medium (2-3) and knead for another 5 minutes until the dough no longer sticks to the side of the bowl.
3. Add the 4 tablespoon softened butter 1 tablespoon at a time, mixing about 2 minutes in between each addition, to make sure the butter is completely incorporated every time. The dough will be a sticky mass after the butter pieces are added. However, it will become smooth as you continue kneading the dough.
4. Increase the speed to medium speed (4-5). Knead the dough for a further 8-10 minutes or so. As the gluten matrix develops, the dough will become satiny and smooth. It will stick less to the sides of the mixer bowl.
5. The kneading time will vary from 8-15 minutes depending on the speed of your mixer. One way to check when to stop kneading is the windowpane test: Hold a small piece of dough between your thumb and first two fingers. Gently stretch the dough into a thin translucent membrane (like a windowpane). If you can stretch the dough without it breaking, that means the gluten is well developed and your dough is ready to rise.
6. Turn the dough out onto a lightly floured surface and shape it into a bowl. Put the shaped dough in a greased bowl. Cover with a damp towel and let the dough at least double in size in a warm place, about 1 hr or so.

To make the brioche tart

1. Deflate the dough and turn it out onto a working surface. Cut the dough into 6 pieces. Shape each piece into a round ball. Roll out each ball into a 5 1/2 to 6 inch flat round. Place them on half sheet baking pans lined with parchment paper.
2. Cover with the towel and let it rise again, about 45 minutes until double in size.
3. Brush the flat rounds with cream. Using a finger, make 4-5 indentations on the dough. Fill the indentation with tiny cold butter pieces. Sprinkle with sugar (total of 3 tablespoons for 6 buns).
4. Bake the buns in a preheated 375˚F oven for 6 minutes. Reduce the temperature to 300˚F and continue to bake 10-12 minutes until nice and golden.