Brioche

Method

Combine flour, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook. Add eggs and warm milk, mixing on medium speed for 8 minutes until a shaggy dough forms. Reduce speed to low and gradually incorporate softened butter in small pieces over 5 minutes, ensuring each addition is fully incorporated before adding more; this will take approximately 10-12 minutes total. Continue mixing on low for a further 3-4 minutes until the dough is smooth, elastic and slightly sticky. Transfer to an oiled bowl, cover with cling film and prove at 24C for 12-16 hours until doubled and puffy (cold fermentation develops flavour). Divide dough into 12 equal pieces of approximately 75g each. Shape each piece into a tight ball, then place in a buttered brioche mould or muffin tin. Cover loosely with cling film and prove at 26C for 2-3 hours until the dough rises above the rim by approximately 1cm. Preheat oven to 200C (fan 180C) for 20 minutes. Brush each brioche gently with egg wash, avoiding the sides. Bake for 15-18 minutes until deep golden brown; the internal temperature should reach 92C. Cool in the tin for 5 minutes, then turn out onto a wire rack and serve warm or at room temperature.