Brioche

Prep: 50 minutes plus 2 hours rising time

Baking Time: 75 minutes

Ingredients: 

7g easy action dried yeast
60ml warm milk
450g plain flour
1 tbsp salt
4 eggs, beaten
250g butter
30g caster sugar

To brush:
1 egg, beaten with 2 tbsp milk

Method: 

1. Add the yeast and milk to the bowl and leave
   for 5 minutes.
2. Add the flour, salt and eggs and attach the
   dough hook. Knead on minimum speed for
   5 minutes.
3. Take the dough out of the bowl and set
   aside. Remove the dough hook and attach
   the K Beater and mix together the butter and
   caster sugar until creamy.
4. Add the dough and beat together until well
   incorporated and the dough is shiny and
   comes away from the bowl.
5. Remove the bowl and cover with a damp
   cloth. Leave to rise in a warm place for a
   couple of hours.
6. Attach the dough hook and knock the
   dough back on a low speed for a couple of
   minutes. Remove from the bowl, cover and
   refrigerate overnight.
7. Heat the oven to 200°C and grease a loaf tin.
8. Remove the dough from the fridge and
   divide into two pieces, one piece half the size
   of the other. Shape the larger piece into a loaf
   and place in the tin. With the smaller second
   piece divide into 6 individual balls and press
   each one on top of the loaf.
9. Brush the top with beaten egg and milk,
   leave to rise for an hour until doubled in size.
10. Bake the brioche for 15 minutes. Turn the
    heat down to 160°C and cook for a further
    50-60 minutes.
11. Remove from the oven and leave to cool in
    the tin for 5 minutes before turning out onto a
    wire rack.