Brioche

Steps

1. 1
   Put the flour, yeast, sugar and salt in the bowl of a stand mixer, keeping the yeast and salt apart. Add the eggs and milk and knead with the dough hook on medium-low speed for 10 minutes, until the dough is smooth and elastic and pulls away from the bowl.
2. 2
   With the mixer running, add the butter a few cubes at a time, waiting until each addition disappears before adding the next. Knead for 5 minutes more, until glossy and stretchy.
3. 3
   Cover and leave at room temperature for 1 hour, then knock back, cover tightly and refrigerate overnight.
4. 4
   Divide the cold dough into 8 equal pieces and roll each into a tight ball. Set them in two rows in a 900 g loaf tin lined with baking paper.
5. 5
   Cover and prove somewhere warm for 2–3 hours, until risen just above the rim.
6. 6
   Heat the oven to 190°C (170°C fan). Brush the loaf gently with beaten egg.
7. 7
   Bake for 30–35 minutes, until deep golden and hollow-sounding underneath; cover with foil after 15 minutes if it darkens too fast. The centre should read 90°C.
8. 8
   Cool in the tin for 10 minutes, then on a rack. Slice once cool.