Hi Georgi, it sounds like a couple of things might have been happening here. First, brioche dough does take much longer to knead than unenriched yeast doughs. We usually find that it needs 15-20 minutes in a stand mixer, rather than the usual 7, so it's very possible that your dough needed to be kneaded longer. Unincorporated melted butter also makes us think that the butter and/or the dough may have gotten too warm during mixing and kneading. While we want the butter to be room temperature when mixed in, it shouldn't be so warm that it's melted. If the same thing were to happen again, we'd recommend letting the dough cool back to room temp, then continuing to knead until all the ingredients come together into a very soft, smooth ball. Hope this helps! Mollie@KAF

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