but Julia's recipe calls for 1/2 lb butter melted and about 7 cups of all-purpose flour and 8 eggs. (other stuff too of course.) I do not get "oozing" from the butter at all and I always make it in my food processor. Since I have a large Robot Coupe bowl I make the recipe in two batches instead of trying to get it all processed in one batch- it goes together much better in two batches.

I have baked then frozen brioche- if you don't freeze for too long you will be fine. It does dry out after a long spell (longest I tried freezing for was about 3 months and I had to toast the brioche to use it) You can bring it back to room temp then warm gently in the oven to "set" the crust again. I tried once to put an egg wash on it during this process and it worked pretty well.

Good luck- and let us know what happens!