Brioche loaf (Brioche)

1. Dissolve the yeast with a pinch of sugar in the lukewarm milk and let it activate.

2. Add the remaining sugar, the salt, the beaten eggs and the activated yeast to the flour, then knead into a smooth, elastic dough.

3. Work the soft butter in bit by bit, kneading until the dough is glossy, springy and pulls away from the side of the bowl.

4. Cover and prove in a warm place until doubled (about 1 hour), then rest in the fridge.

5. Divide the dough into wedges or balls, arrange in a loaf or fluted tin and leave to prove again.

6. Brush with beaten egg and bake at 180 °C for about 25-30 minutes until golden; cool on a rack.

Tip: It is the generous butter and eggs that make brioche buttery-yellow and tender – always add the butter soft, bit by bit. After an overnight chilled rest it is easier to shape and even richer in flavour.