for a rectangular mould L.30x10.8cm, Ht 5cm
Place the flour, salt, yeast and sugar in the mixer bowl.
Add th e milk and eggs and mix at a low speed for 5 minutes.
Then knead at a medium speed for about 10 minutes and then add the chilled butter in cubes. Knead again for 2-3 minutes.
Cover the bowl with a cloth.
Leave to prove at room temperature for approx. 30 minutes.
Knock back the brioche and chill for 12 hours at 4°C (39°F).
Make balls of 70g each and place in a circle.
Leave to rise at a temperature of 24° to 27°c maximum (75/80°F max.).
Brush with egg before baking. Bake for about 25 minutes at 165°C (330°F).