|Manitoba flour||500 g|
|Room temperature milk||200 ml|
|2 eggs (and one to brush)|
|Butter at room temperature.||100 g|
|Baker’s yeast||15 g|
Dissolve the yeast in the warm milk along with the sugar.
Sift the flour with the salt in a bowl.
Pour the milk-yeast mixture and lightly beaten eggs in the centre.
Knead to a smooth dough.
Add the butter.
Cover and leave to rise for a couple of hours (it should double in size).
Roll the brioche dough out on a floured surface, don’t knead. Roll it up from the bottom upwards.
Transfer, smooth side up, to a 30cm cake tin lined with baking paper or buttered and floured.
Cover and leave to rise for another hour. Brush gently with beaten egg.
Bake in a preheated static oven at 180 degrees for about 30-40 minutes (until it turns golden brown).
Cover with a cloth and leave until completely cool.