Perfect to divide and split into burger or hot dog buns, or simply serve sliced with delicious dips and spreads. Or indeed, toasted for breakfast with jam! So versatile, buttery and delicious.
Step 1For the dough, in a freestanding mixer fitted with a dough hook, mix the flour, sugar, yeast and 11/2tsp fine salt until combined. In a small pan, heat the milk until just warm. Add to the dry mixture, along with the eggs and yolk.
Step 2Mix on low-medium speed for 15min – this stage is important to develop the gluten.
Step 3With the motor running, gradually add the softened butter, allowing the previous amount to mix in before adding the next. Once all the butter has been incorporated, continue to mix for 15min, stopping the mixer and scraping down the sides of the bowl if needed. The final dough should be shiny, coming away from the sides of the bowl and slightly sticky when touched.
Step 4Cover and set aside in a warm place to rise for 1hr. Punch the dough down in the bowl, and fold in on itself a few times to collapse. Recover and chill for at least 4hr (or overnight).
Step 5Line a rough 24 x 30cm roasting tin with baking parchment. Lightly flour a work surface and neatly roll out the dough (it will be slightly spongey) to fit the tin. Lift into the tin. Loosely cover with greased clingfilm (oil side down) and leave to come to toom temperature and rise in a warm place until about 3 times its original height (this will take about 21/2-3hr).
Step 6Preheat oven to 200°C (180°C fan) mark 6. Brush the top of the brioche with egg to glaze and sprinkle over the sesame seeds, if using. Bake for 25min, covering with foil if getting too dark.
Step 7Transfer to a wire rack and leave to cool completely before serving as desired.
TO STORE
Once cool, wrap in foil and keep for up to 3 days. Best served toasted.
Per serving (as a bun):
Calories: 228
Protein: 8g
Total fat: 4g
Saturates: 1g
Carbs: 39g
Total sugars: 7g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
