Brioche bread

Pre-dough

1. In a bowl, mix the flour, dry yeast and warm milk.

2. Cover the bowl with cling film and leave it in a warm spot so the pre-dough doubles in volume, which will take around 30 minutes.

Main dough

1. Attach the silicone paddle scraper onto your kitchen robot and place the proved pre-dough into the mixing bowl.

2. Gradually add eggs while mixing the pre-dough – once one is incorporated, add the next one, until you use all three.

3. In a separate bowl, mix 240 g flour, 30 g sugar and 6 g salt. Add this to the dough.

4. Once the flour is incorporated, use the kneading attachment on your kitchen robot.

5. While kneading at a low speed, gradually add cubes of the room-temperature butter.

6. Slowly knead the dough this way for 20–30 minutes.

7. Tightly cover the bowl with the dough and leave it to rest for 30 minutes.

8. Put the bowl in the fridge for at least 10 hours – you can actually leave it in the fridge up to 3 days.

Shaping and baking

1. Turn the cold dough over onto a flour-dusted surface and sprinkle it thoroughly with flour.

2. Divide it into three equal pieces.

3. Using your fingers, roll the pieces into equally long strands.

1. Plait these three strands by pinching them together at one end, then alternate between placing the left and right strands over the middle one.

2. Finish the plait by pinching together the other ends of the strands.

1. Butter a 25 cm bread baking tin.

2. Place the plait in the tin, cover it and leave to double in volume.

3. While the dough is proving, preheat the oven to 180°C.

4. Whisk the egg and three tablespoons of milk in a cup and use the mixture to egg wash the brioche.

5. Bake for 30–40 minutes.

1. After baking, leave the brioche in the tin for a few minutes, then take it out and place it onto a cooling rack.

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