Recipe Index

Ingredients

• 2 1/2 tsp instant dried yeast
• 4 tbsp warm full-fat milk
• plain flour (about 2 cups)
• 3 1/2 tbsp caster sugar
• 1/2 cup beaten eggs (about 2 1/2 eggs, at room temperature), reserving the remaining 1/2 egg for the wash
• 1 tsp fine salt
• 5¼ oz unsalted butter, cut into ½ in pieces and softened but not melting
• Neutral oil spray, for the bowl and tin

Method

1. Stir the yeast into the warm milk and leave for 5 minutes to dissolve.
2. Put the flour, sugar, and salt in the bowl of a stand mixer. Add the milk mixture and the beaten egg and mix with the dough hook on low until a rough dough forms.
3. Knead on medium speed for about 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be sticky at first — keep going.
4. With the mixer running, add the butter a few pieces at a time, waiting until each addition is absorbed before adding more. This takes about 8–10 minutes.
5. Knead for a final 5 minutes, until the dough is silky, glossy, and stretchy. It will still be soft.
6. Scrape into a lightly oiled bowl, cover, and refrigerate for at least 6 hours or overnight. The cold rest firms the butter and makes the dough easy to shape, and the flavour improves.
7. Shape the cold dough as you wish — into a loaf tin, a fluted brioche mould with a topknot, or small rolls. Cover and prove at room temperature for about 2 hours, until puffy and nearly doubled.
8. Heat the oven to 350°F. Brush the top gently with the reserved beaten egg.
9. Bake for about 35 minutes for a loaf (less for rolls), until deep golden and hollow-sounding. If the top colours too quickly, cover loosely with foil.
10. Cool in the tin for 10 minutes, then turn out and cool completely on a rack before slicing.

Prep: 45 min · Cook: 35 min · Total: 510 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data