French Brioche

Step 1: In a small bowl, mix 1 teaspoon of the sugar with the yeast and warm milk. Cover and leave in a warm place for 10 minutes, until foamy.

Step 2: This method uses a stand mixer fitted with a dough hook.

Step 3: Add the flour, eggs, salt, remaining sugar, and foamy yeast mixture to the stand mixer bowl. Mix on Speed 1 until combined.

Step 4: Mix on Speed 1 for 5 minutes, then on Speed 2 for 10 minutes.

Tip: The dough will still be very sticky and pasty at this stage.

Step 5: With the mixer on Speed 2, gradually add the butter cubes over about 90 seconds to 2 minutes, allowing the dough to mix in most of the butter as you add it.

Step 6: Continue mixing until the butter is fully incorporated, about 1 minute. The dough will look pasty and sticky.

Step 7: Mix on Speed 2 for 20 minutes, scraping down the sides of the bowl from time to time.

Step 8: Keep mixing until the dough comes together around the dough hook and pulls away from the sides of the bowl. It should be very soft but possible to pick up. Test a walnut-size piece by stretching it thin enough for light to show through without tearing. If it tears, keep kneading.

Step 9: Shape the dough into a ball and return it to the stand mixer bowl. Cover and leave in a warm place for 2 hours, until doubled in size.

Tip: Avoid direct sunlight while the dough rises.

Step 10: Punch down the dough to release the air. Turn it out onto a lightly floured work surface. Fold the outside of the dough inward 6 times, shape it into a log, then cut it into 3 equal portions. Shape each portion into a ball, about 225 g (7.9 oz).

Step 11: Optional: Line a deep container or roasting pan with baking paper lightly sprayed with oil. Place the dough portions on the paper, cover with a lid or cling wrap, and refrigerate for 1 1/2 hours.

Tip: This chill firms the dough and makes it easier to shape.

Step 12: Remove the dough from the refrigerator. On a lightly floured work surface, roll each portion into a 35 cm (14-inch) log. Braid the logs, then tuck the ends underneath.

Step 13: Spray a 21.5 x 11 cm (8.5 x 4.3-inch) loaf pan well with oil spray and place the braid in the pan. Lightly spray the cling wrap with oil, then cover the dough.

Step 14: Leave the dough in a warm place for 3 hours, or until it is just over double in size.

Step 15: When the dough is nearly ready, preheat the oven to 200°C/390°F (180°C fan).

Step 16: Position an oven shelf so the loaf will sit in the lowest third of the oven.

Step 17: Gently brush the surface of the brioche with the whisked egg.

Step 18: Bake uncovered for 15 minutes, until deep golden.

Step 19: Remove the loaf from the oven and loosely cover it with foil. Bake for a further 20 minutes, or until the internal temperature reaches 88°C/190°F.

Step 20: Immediately turn the brioche out onto a rack. Let it cool for at least 45 minutes before slicing or tearing.

Tip: Do not leave it in the loaf pan to cool.

Step 21: Serve warm, sliced or toasted, with butter and jam.

Step 22: The finished loaf has a delicate, flaky crust and a very soft, pale-yellow interior. When pulled apart, the crumb can separate into fine strands.