Ingredients

Method

Combine the flour, yeast, salt and sugar in the mixing bowl of an electric beater and stir to combine.
Whisk together the milk and eggs.
Over a medium speed and using a dough hook, add the milk and beat for 5 minutes until the dough comes together, pushing down the sides if necessary so all the flour is incorporated.
Add the butter bit by bit until all is incorporated and the dough comes away from the sides.
Tip onto a lightly floured bench and knead gently until smooth (add a tablespoon or more of flour if necessary to achieve this).
Put into an oiled bowl, cover with plastic wrap and set aside at room temp for 1-2 hours to double in size. Halfway through fold edges over at a ¼ turn. Put into the fridge overnight.
Bring out the dough, tip onto a floured bench and gently flatten into a slight rectangle. Fold into thirds, do a quarter turn, stretch slightly and fold into thirds again.
Shape into a log shape and put into a greased loaf tin. Cover loosely with plastic wrap and allow to proof on the bench until doubled in size 2-3 hours. Brush with the egg wash.
Preheat the oven to 180°C. Bake the loaf for 20-25 minutes or until dark gold in colour. Cool before using.

Brioche