By Paul Gayler
This quick and easy brioche is great for breakfast but can also be used in both savoury and sweet dishes, such as Warm Brioche of Goat’s Cheese with Minted Leeks and Croque Mademoiselle.
Dissolve the yeast in the milk. Sift the flour, salt and sugar on to a work surface and make a well in the centre. Beat the eggs with the yeast mixture, then pour them into the well in the flour. Gradually work the flour into the eggs with the heel of your hand until a soft dough is formed, then knead it for 2-3 minutes. Work in the softened butter, using the same method, and knead for about 10