Brioche

• strong white flour↗450g g
• fine sea salt2 tsp tsp
• granulated sugar↗50g g
• active dry yeast7g g
• whole milk↗100ml ml
• eggs↗4

  room temperature, beaten, plus 1 for egg glaze

• salted butter↗190g g

  cut into cubes and softened

Step-by-step instructions

1. 1

   Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt to one side and the sugar to the other. Sprinkle the yeast onto the sugar side. Mix each portion with the flour by hand, then combine everything together using the hook.

2. 2

   Heat the milk until it is warm to the touch but not hot. Add it to the flour mixture and stir until combined. On medium speed, gradually add the eggs and mix for 10 minutes.

3. 3

   Gradually add the softened butter, one or two cubes at a time, until incorporated. This will take 5–8 minutes. Scrape the sides of the bowl — the dough will be very soft.

4. 4

   Transfer the dough to a large bowl, cover with a kitchen towel and let rise for 1 hour 30 minutes‑2 hours until doubled in size and risen. After rising, place in the refrigerator for 1 hour.

5. 5

   Line the bottom and sides of a 900 g loaf pan with parchment for baking. Divide the dough into seven equal parts (the easiest way is to weigh them). Lightly dust the work surface with flour, take a piece of dough and pull each corner toward the center, forming a round shape. Slightly press and form a ball. Repeat with the remaining six pieces.

6. 6

   Arrange the balls in the pan: four on one side and three in the remaining gaps on the other side. Cover with a kitchen towel and let rise for 30‑35 minutes, until almost doubled in volume. Preheat the oven to 180 °C/160 °C with convection (gas 4). Lightly brush the dough with egg glaze and bake for 30‑35 minutes until golden and risen. Let cool in the pan for 20 minutes, then remove and cool completely.