Hello PJ! I am trying this recipe, but must admit that my dough did not reach that smooth texture after 15 minutes of kneading. I am not succumbing to the temptation of adding more flour or kneading more. In fact, I kneaded the dough for a total of 17 minutes and was afraid of excessively kneading the dough. My dough ended more like in the first two pictures. Would you recommend to continue kneading until reaching the smooth texture or to stick to the timing and stop at the 20 minute mark? In my extensive research trying to figure out what I did wrong in my first attempt, I consistently read that there is a danger of excessively kneading bread dough if using a standing mixer which by the way...Forgoing to use my standing mixer seemed to be my big mistake at attempting to make brioche in the first place given how a novice I still am in the bread making world. Also, how bad is to add more sugar than the recipe calls for? Does it affect the yeast in any way when making brioche? I like brioche slightly sweet to dunk in milk.

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