Brioche

Ingredients for Brioche

• 375g plus 2 tablespoons (400g /400g) white strong flour, plus extra for dusting

• 1 1/2 teaspoons (5g /5g) instant yeast

• 2 teaspoons (10g /10g) fine salt

• 90ml warm milk

• 2 tablespoons (30g /28g) superfine sugar

• 1 medium free-range egg

• 2 tablespoons milk

To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.

Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.

Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.

The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.

Preheat the oven to 204°C. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking sheet and brush all over with the glaze. Bake for about 10 minutes, then lower the oven setting to 177°C and bake for a further 30 minutes, or until golden brown. Let cool on a wire rack.

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