Brioche

Step 1

1. Put the flour, sugar and salt into the bowl and stir to combine.
2. Add the butter and using a fork or pastry blender, mix until it resembles breadcrumbs.
3. Stir in the quick yeast.
4. Break the eggs into another bowl, add the milk and beat together.
5. Add this to the flour bowl and stir gently to form a sticky dough.
6. Invert a larger mixing bowl over the dough bowl and leave in a warm place until it has grown in size, about 2 hours.

Step 2

1. Gather the sticky dough into a ball with floured hands and place it on a flour dusted work surface.
2. Dust the dough lightly with flour and knead for 100 presses without adding flour.
3. Invert a larger mixing bowl over the dough bowl and leave in a warm place for the dough to double in size, about 1-2 hours.

Step 3

1. Rub some butter around the inside of a 1kg/2lb bread tin.
2. Gather the dough into a ball with floured hands and place it on a flour dusted work surface.
3. Gently pull and extend the dough then fold it back onto itself 5 times.
4. Cut the dough into 8 equal pieces and gently roll each into a ball.
5. Arrange the dough balls in two rows of four in the bread tin.
6. Invert a large mixing bowl over the bread tin and leave in a warm place until doubled in size, about an hour.
7. Pre-heat the oven 20 minutes before baking.
8. Gently brush the surface of the brioche with egg yolk.
9. Bake for 35-45 minutes.