Makes 1 large loaf
For the brioche dough:
- 400g strong flour
- 40g sugar
- 5g salt
- 100ml milk
- 1 packet fast action yeast
- 4 medium eggs
- 100g butter (soft to touch)
For the butter:
- 100g butter
- 6 cloves garlic
- 20g grated parmesan
- Chopped parsley
- Salt, pepper
For the glaze:
- 1 egg yolk
- 2 tbsp cream
- To make the butter, mix it with the grated garlic, parmesan, parsley, salt and pepper. Roll into small balls and chill in fridge
- Place the flour, sugar and salt in a mixer and mix to distribute
- Warm the milk to just above hand temperature, add in the packet of yeast, add to the dough.
- Add the eggs one by one and mix on medium speed for 5mins, then add your butter and mix for a further 10mins until the dough is shiny and glossy. Place in a greased bowl and allow to prove for minimum 4 hours, but ideally overnight.
- Next day roll the dough on a floured surface, into a sausage shape and cut into 8 x 60g chunks.
- Brush a baking tin with softened butter
- Stuff the dough with the butter balls and roll into rough golf ball sized shapes, on a floured workbench. Place these in the baking tray, don't worry about the gaps.
- Cover in clingfilm and prove in a low 50c oven for 30mins until doubled in size.
- Mix 1 egg yolk with 2 tblsp cream, and brush the top of the bread lightly with the glaze
- Bake at 175c for 12-15mins until golden
- Finish by brushing with more butter and sprinkle with salt, thyme, crispy garlic and chives.