Butter and Sugar Brioche

• 1 batch of brioche dough
• egg wash
• 110 g

Brush two rectangular Swiss roll tins (33cm × 20.5cm × 5cm) with melted butter. Divide the brioche dough in half. Roll each into a rectangle to fit the tins. Place in the tins, brush with egg wash and allow to rise at room temperature for approx. 1½ hours, until doubled in size.

Preheat the oven to 180°C/350°