recipe and photo from here

Bonjour mes belles,

I am in the mood to make brioche, so out comes one of my favourite recipes.

Michel Roux?s brioche

Makes:  1.2 kg dough
Preparation time:  45 minutes plus 9 and a half hours resting
Cooking time:  45 minutes

You will need
70ml tepid milk
15g fresh yeast
500g plain flour
6 eggs, beaten
350g butter, slightly softened, plus extra to grease
30g caster sugar
1 egg yolk mixed with 1 tbsp milk, for egg wash

 

Method

1. Pour the milk and yeast into a bowl and stir to dissolve the yeast. Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture. Mix on slow speed to combine and knead the dough for five minutes. 2. Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes. By this stage, the dough should be smooth, elastic and combined well.
3. Meanwhile, in another bowl, mix the butter and sugar together. Add a few small spoonfuls of the butter mix to the dough, then with the mixer running at low speed, add the rest a piece at a time.
4. When the butter mixture is all incorporated, increase the speed and work for six to ten minutes, until the dough is very smooth and shiny and comes away from the bowl with perfect elasticity.
5. Remove the dough hook, leaving the dough in the bowl. Cover with a tea towel or cling film and leave to r...