2. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it’s firmed up and you are able to shape it.
3. Grease a 25cm round deep cake tin.
4. Take the dough from the fridge and tip onto a floured surface. Fold it in on itself a few times to knock out the air. Divide it into 9 equal pieces and shape each piece into a ball. Paul recommends doing this by making your hand into a cage and rolling it around in a circle but I found it easier to flour my hands and roll them into balls in my hands. Put 8 balls around in a circle and one in the middle.
5. Cover with a clean plastic bag and leave to prove for 2-3 hours, or until the dough has risen to just above the rim of the tin.
6. Heat the oven to 190°C.
7. Once proved, bake for 20-30 minutes or until a skewer poked in comes out clean. The bread will colour quickly due to the butter content. Remove from the tin and cool on a wire rack.
Note – the yeast I had came in 7g packs so I weighed it out.
I followed the instructions and the skewer came out clean, I think it was still very slightly under baked in the centre though. It smelled like brioche but tastes a little more bread like than the shop bought ones. Daniel loved it and asked for more! I’m writing this before the others have tried it, I don’t think it will last long once they come home from school.