Hi Nora, both ways work, but if you find it easier to incorporate the butter later in the process, as recommended in our brioche bread recipe, then you can certainly do it that way. I think some folks find it easier to dump everything in at once. Note that with the traditional brioche method you want to start with cool water and eggs, and be sure to add the yeast in with the flour, as it won't always dissolve well when added directly to cool liquid. The two recipes are very similar in terms of ingredients (just a little less sugar in the bun recipe), so there's no problem following the brioche bread recipe mixing and kneading directions, if you prefer that method. 

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