Buttery brioche

Buttery brioche starts with a starter. Crumble the yeast into the lukewarm milk, add a teaspoon of sugar and a tablespoon of flour, stir, and let it stand for 10 minutes until foam forms on the surface.

Sift both types of flour into the bowl of a stand mixer and add the remaining sugar and salt. Attach the dough hook, pour in the bubbly starter, and work in the eggs one at a time. Knead for 8 to 10 minutes, until the dough turns supple and begins to pull away from the sides.

Cut the softened butter into small pieces and add them to the dough one at a time. Let each piece blend in completely before adding the next. Knead for another 10 minutes, until the dough is glossy, smooth, and elastic.

Cover the bowl with plastic wrap and let the dough rise in the refrigerator, ideally overnight but for at least 6 hours. The cold rise deepens the buttery flavor and makes the dough easier to shape.

Divide the chilled dough into three equal pieces, roll each into a rope, and braid them together. Transfer the braid to a greased bread pan, cover it with a towel, and let it rise in a warm spot until doubled, about 90 minutes.

Heat the oven to 175 degrees Celsius. Gently brush the risen brioche with beaten egg so it bakes up with a glossy crust. Bake for 30 minutes until deeply golden. Let it cool on a rack before slicing.