Makes 10

• 450g cake flour
• 10g instant dry yeast
• 60g castor sugar
• pinch of salt
• 2 jumbo eggs
• 2 jumbo egg yolks and 1 for brushing (3)
• ½ cup warm milk
• 180g chilled butter, cubed

1 Place the flour, yeast, sugar and salt in the bowl of a food mixer with the dough hook attached.
2 Whisk together the whole eggs and 2 egg yolks and add egg mixture and milk to the dry ingredients. Turn on the mixer and knead until the dough is smooth and elastic (about 5 minutes).
3 Add the butter, a few blocks at a time, until incorporated and the dough is smooth. Place the dough in an oiled bowl, cover it with a tea towel and allow to rise in a warm spot for 1 hour.
4 Punch the dough down and knead by hand for 2 minutes. Grease a muffin tin or 10 brioche tins. Divide one handful of the dough into 10 x 15g portions. Roll each portion into a small ball.
5 Divide the remaining dough into 10 x 80g portions and roll each portion into a fist-sized ball. Place the larger balls in the prepared tins.
6 Preheat oven to 170ºC. Make an indentation in the large balls with your thumb. Place a smaller ball in the indentation. Allow to rise for 30 min.
7 Brush with the remaining egg yolk.
8 Bake for 20 min or until golden and cooked through.

Text and image: Fairlady