Ingredients:
2 packets active, dried, yeast
80ml warm (body temperature) water
80ml warm (body temperature) whole milk
560g plain flour
2 tsp salt
3 large eggs
50g sugar
375g unsalted butter
For the Glaze:
1 large egg
1 tbsp water
Method:
Begin by making the brioche dough. For this version, you really need a stand (upright) mixer. Combine the water, milk and yeast in the mixer bowl then stir with a wooden spoon until the yeast has dissolved. Add the flour and salt then fit the mixer with a dough hook. Cover the bowl with a clean tea towel (this will prevent the flour from going everywhere) then pulse the mixture a few times, until the flour is just dampened.
Remove the towel at this point, then increase the mixer speed to medium-low and mix for a minute or two, or until you have a dry, shaggy, mass. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, or until the dough comes together as a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. At the end of this process you will have a soft, almost batter like, dough. Now increase the mixer speed to medium high and continue beating until the dough pulls away from the sides of the bowl (about 10 minutes).
Scrape the dough into a clean bowl then cover with clingfilm (plastic wrap) and set aside at room temperature until nearly doubled in volume (about 60 minutes). At the end of this time, uncover the bowl and deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the dough with clingfilm once more and place in the refrigerator. Every 30 minutes slap the dough down in the bowl to deflate. Repeat this process until the dough stops raising (typically about 2 hours). After this time, cover the dough once more and leave to rest in the refrigerator over night.
The following day, butter and flour two loaf tins about 20 x 10cm in area then divide the brioche dough into two equal pieces. Cut each dough half into four equal pieces and roll each piece into logs about 8cm long. Arrange four of these rolled pieces crossways in the base of each tin. Place each tin on a baking tray, cover with greaseproof (waxed) paper and set aside in a warm spot until the loaves have expanded to fill the pans (about 90 minutes).
When risen, whisk together the egg and water and use to gently brush the tops of the loaves. Transfer the loaves to an oven pre-heated to 200°C and bake until well risen, cooked through and golden brown on top (about 30 minutes). Allow to cool in the pans for 15 minutes then run a knife around the sides of the sides of the pans and turn the loaves onto a wire rack. Allow to cool for at least 1 hour before slicing and serving.
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