Brioche

Warm the milk with the sugar gently, remove from the heat and allow to cool until tepid.

Beat the eggs, then add to the milk mixture.

Sift the flour and salt together; mix in the dried yeast.

Add the egg mixture and place it in the mixer to form a dough using the paddle attachment.

Change the paddle attachment to a dough hook and knead until smooth and elastic. This will take at least 10 minutes.

Gradually beat the butter in 15g pieces, waiting until each addition is completely incorporated before adding the next piece. Continue to knead for 5 minutes after all the butter has been added. The dough must be completely smooth, elastic and very shiny.

Cover with cling film and place in the fridge overnight to bulk ferment.

The following day, knock the dough back. Roll the dough into a log and divide it into eight even size pieces. Roll each piece of dough into round balls. Place the balls into the Le Creuset Bread Oven base, brush lightly with egg wash, cover with the lid, and leave to prove until double in size (approximately 1 hour).

Place in a preheated oven at 210°C (200°C fan-assisted) and bake for 20 minutes. Remove the lid, reduce the temperature to 180°C (170°C fan-assisted) and continue to bake for a further 15 – 20 minutes until the brioche is an even rich brown.

Allow to cool for five minutes, turn out and cool on a wire rack.

Serve warm with butter and jam.