Brioches

Method

1. Cut 200 g of butter into small pieces and let it come to room temperature.
2. Dissolve 14 g of fresh yeast in 3 tablespoons of milk.
3. In a large bowl or stand mixer, combine 330 g of flour and 50 g of sugar.
4. Add 4 eggs one at a time, mixing well after each addition.
5. Add the dissolved yeast mixture and mix until combined.
6. Gradually add the butter pieces and knead until fully incorporated. The dough will be very soft.
7. Knead for about 5 minutes until smooth and elastic.
8. Place the dough in a lightly floured bowl, cover with a cloth, and let rise until doubled in size, about 2 hours (or overnight in a cool place).
9. Turn the risen dough onto a floured surface and gently shape into a log.
10. Divide the dough into 12 equal pieces.
11. Shape each piece into a smooth ball by folding the edges towards the center and rolling on the work surface.
12. Place the balls on a baking sheet lined with parchment paper, spaced well apart.
13. Cover loosely and let rise again until doubled, about 1 hour.
14. Preheat the oven to 180°C (360°F) with fan.
15. Optionally brush the brioches with beaten egg for a golden finish.
16. Bake for 10–15 minutes until golden brown.
17. Let cool on a wire rack before serving.