Sift the flour in a large bowl. Add dried yeast, salt and sugar mix it well.
Make a well in the centre, add the eggs and warm milk, knead it to make a dough. Now add the softened butter and mix well into the dough.
Form the dough like a neat ball, cover with a cling film and leave it to rise for 1 to 2 hours or until doubled in bulk. Knock the air back, knead it again. Keep it in the refrigerator for overnight. The next day, take it outside one hour before baking.
Either shape it into 1 big loaf or divide it between 12 mini brioche forms. You can also use muffin tray with paper cups.
After shaping, cover with a cling film and leave it to rise for another 1 to 2 hours until it reaches the top of the mould, brush the brioche with half of the glaze.
Preheat the oven to 230 degree Celsius; brush the brioche with remaining half of the glaze. Bake it in the preheated oven for 10 minutes.
Reduce the oven temperature to 190 degree Celsius and bake it for another 20 to 25 minutes or until golden brown on top.
Leave it in the wire rack to cool, serve the bread warm with your favourite jam and cream.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.