Brioche

Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand until the mixture is creamy and starts to froth slightly, 5 minutes.

Add the eggs and beat until the eggs are well incorporated and the mixture is light and creamy.

Slowly add the flour and salt with the mixer running, until the flour has been incorporated.

Knead at medium speed for 1 minute.

Slowly add the cubes of butter and knead for another 5 minutes. The dough will begin to pull away from the sides of the bowl and will cling to the paddle. Remove the dough and place in a buttered bowl. Cover with plastic wrap and set aside to rise for 2 hours.

Place in the fridge and allow to stand overnight.

Remove the dough from the fridge and allow to come to room temperature.

Divide the dough in half and place in greased loaf tins. Allow to rise for another 2 hours.

Pre-heat the oven to 180°C. Brush the loaves with the egg wash.

Bake the loaves until they are golden brown and sound hollow when tapped, 40 – 45 minutes. 

Remove from the oven and allow to cool.