Doughnut-style brioche with a Guanaja melty center

Take the butter out of the refrigerator.Mix together all the ingredients apart from the butter.Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl. Ideally, the dough temperature should be between 75 and 77°F (24°C and 25°C) once it has been kneaded.Place the dough in a mixing bowl and cover with a clean cloth.Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors.Knock back the dough and spread it out onto a tray, covering with plastic wrap. Leave to stiffen overnight in the refrigerator.Cut it into 50g pieces and put a GUANAJA MELTY CENTER inside each one. Roll the dough into balls.