Ingredients

• 300 g - white bread flour or plain flour
• 1 tsp - dried yeast
• 2 - eggs
• 50 ml - warm milk
• 150 g - butter ( softened)
• 1 tsp - salt
• 1/2 tbsp - sugar
• For the glaze:
• 1 - egg yolk
• 1 tbsp - milk

How to Make Tuty Brioche

• Sift the flour in a large bowl.
• Add dried yeast, salt and sugar mix it well.
• Make an indent in the centre, add 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 swell for 1 to 2 hours.
• Knock out the air, knead it again.
• Keep it in a refrigerator 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.
• After shaping, cover it 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 C, brush the brioche with remaining half of the glaze.
• Bake it in the pre-heated oven for 10 mins.
• Then reduce the oven temperature to 190 degree C and bake it for another 20-25 mins or until it becomes golden brown on top.
• Leave it in the wire rack to cool, serve the bread warm with your favourite jam and cream.