285g High Grade Flour
27g Chelsea Sugar
10gm Active Yeast
118g Unsalted Butter, softened
Mix flour, salt, sugar, yeast, milk and eggs in a mixer on slow speed until well combined. Mix for 10 mins on med speed. Dough should be tight (if using dry yeast, dissolve it in the milk first).
Finally add butter in small amounts making sure it is well incorporated after each addition. When it is all incorporated and the dough is cleaning the bowl, place on tray and leave in a warm place until dough has doubled in size. Then knead the dough again knocking out all the air.
Divide into two and place into two 20cm greased brioche moulds. Place back in warm place until dough has again doubled in size.
Bake at 200° C for 20 – 25 mins.