3hr standing (to rise)
30mins cooking
Makes 12 small (or 6 small, 1 medium etc.)
Ingredients: 
7g (¼oz) sachet dried yeast
½ cup (125ml/4 fl oz) warm milk
1 tsp sugar
4 cups (500g/1lb) unbleached plain flour
1 tsp salt
2 tbsp sugar, extra
4 eggs, lightly beaten
175g (6oz) butter, chopped and softened
extra flour, for kneading
1 egg yolk, to glaze
1 tbsp cream (optional – you can use water instead)
7g (¼oz) sachet dried yeast
½ cup (125ml/4 fl oz) warm milk
1 tsp sugar
4 cups (500g/1lb) unbleached plain flour
1 tsp salt
2 tbsp sugar, extra
4 eggs, lightly beaten
175g (6oz) butter, chopped and softened
extra flour, for kneading
1 egg yolk, to glaze
1 tbsp cream (optional – you can use water instead)
Grease a large baking tray/brioche moulds/loaf tin
Dissolve the yeast in the warm milk. Stir in the sugar, cover with plastic wrap and leave for 5 mins of until frothy.
Sift the flour, salt and extra sugar into a bowl and make a well in the centre.
Pour in the eggs and the yeast mixture. Using a wooden spoon, beat well until the mixture forms a rough ball.
Turn the dough out onto a lightly floured surface and knead for 5 mins, or until it is firm and smooth.
Gradually incorporate small amounts of the softened butter into the dough until all the butter has been incorporated. Do this with your fingers slightly apart and slap it into the dough, stretching the dough as you go. It takes about 10 mins and the dough will be very sticky.
Clean the work surface and your hands, and sprinkle the surface, the dough and your hands with some of the extra flour. Knead the dough lightly for 10 mins on until it is smooth and elastic. Place it is a large buttered bowl, brush the surface with oil and cover with plastic wrap. Leave in a warm place for 1½ - 2 hrs, or until the dough has doubled.
Punch down the dough (give it one good hard punch in the centre with your fist) and divide it in half.
Cover one half with plastic wrap. Divide the other half into 6 pieces and place into brioche moulds or onto a baking tray (that’s what I do) about 1½ inches apart. Brush with the egg yolk mixed with the cream or water. Cover with plastic and leave in a warm place for 45 mins or until well risen.
Put the other half in a loaf tin or put in desired shape on a baking tray. Cover and leave to rise for 1 hr.
Bake small brioche at 210C/415F/Gas 6-7 for 10 mins and then reduce heat to 180C/350F/Gas 4 and bake for another 10 minutes. For a large brioche cook at same temps for 15 mins each.
Turn out immediately onto a wire rack to cool.
Special thanks to cutty Claire - TP09 and delicously super english chef!
