400 g strong white bread flour, plus extra for dusting
5 g powdered dried yeast
10 g fine sea salt (I’ve put 8 gr)
90ml warm milk
2 Tbsp caster sugar 100 g butter, softened
4 medium free range eggs, beaten
zest of 2 lemons
1 medium free range egg
2 Tbsp milk
sugar for finishing
To knead by hand: mix all the ingredients in a large bowl, and bring it all together to form a dough. Knead for about 10 mins, until smooth and shiny.
Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined, and leave to knead for about 10 mins, until smooth and shiny.
Shape the dough into a round ball, place in a bowl and cover tightly. Leave in the fridge overnight.
The next day, divide the dough in two and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth and cover with a plastic bag. Leave them somewhere nice and warm to prove until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
Preheat the oven to 200C/gas mark 6. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking tray and brush all over with the glaze. Sprinkle with sugar on top. Bake for about 10 mins, then lower the oven setting to 180C/gas mark 4 and bake for a further 20 mins or until golden brown. Cool on a wire rack.
Brioche is best enjoyed the day they are baked, but will keep for a day in an airtight container, or can be frozen for up to 2 months.