Brioche

Weigh out all of the ingredients together in a free-standing mixer, being careful that the sugar and yeast don’t touch at this stage. Beat using a dough hook (or by hand) until smooth and well combined. The butter should be soft before using, otherwise you will notice lumps throughout the mixture. If this happens, allow it to soften up, then mix again to fully incorporate.

We normally mix up this dough at the end of our working day and sit it in a cool spot to prove overnight. We are using the dough quite early, so if you want to bake at a leisurely pace, I would recommend popping it in the refrigerator. Either that or set an alarm for the crack of dawn… If you want to make your brioche in one day, the dough should be fully proved and ready to shape after 2 hours.

To shape the brioche into loaves, simply grease and line 2 large loaf tins, then split the dough in half to roughly the same length as each tin. They should be smooth and rounded when placed into the tins. Cover and leave to prove for another 2 hours, or until well risen and doubled in size.

Half an hour before they are finished proving, preheat the oven to 170ºC (340ºF/Gas 5). Lightly brush the loaves with egg wash, then slash down the middle with a knife at a 45-degree angle. Bake for 30–40 minutes, or until golden brown and glossy on top. Allow to cool for 20 minutes in the tin before turning out and cooling completely.