Brioche has to be one of the most versatile breads in any chefs repertoire. it can be enjoyed sweet in a dessert as well as savoury and even for breakfast!

The sign of a good quality brioche is in the glaze and spring once its cooked.

This being a enriched dough it is more complex than a basic bread dough.

500g - Flour High Gluten Content Flour (strong)
10g - Salt
4 - Eggs
50g - Sugar

Place in a large mixer to incorporate the ingredients

125g - Milk
10g - Yeast

Add the milk and yeast to the mix and begin to kneed on a medium setting

250g - Butter

Cube butter and add slowly. Continue to kneed the dough untill the gluten develops and it begins to form a ball and cleans the sides of the mixing bowl. this process can take over an hour.

remove the mix from the bowl onto a floured work surface then portion and place into loaf tins. prove the dough over night.

the next day glaze the dough with beaten egg or whole milk then cook the brioche in a pre-heated oven at 190C for 30-40 mins or until golden and sounds hollow when tapped. once cooked cool for at least 20 mins before serving