675 g strong flour

2 tsp salt maybe — trying without — some commenters say too salty

75 g caster sugar

7 g yeast

150 ml whole milk

6 egg at room temperature, plus 1 for egg wash

285 g salted butter

Put flour in stand mixer bowl (dough hook).

Add sugar and yeast to one side, then salt to the other side (if using).

Mix with dough hook.

Heat milk until warm to the touch but not hot.

Mix into flour using dough hook.

With dough hook on medium, gradually add the eggs.

Then mix for 10 mins.

Gradually add softened butter 1 or 2 cubes at a time until combined. This takes 5 to 8 min apparently.

Scrape down the sides.

Cover bowl with tea towel, leave for 1h30 to 2h to rise until doubled in size.

Then put in fridge for 1h.

Split brioche into buns and put onto tray.

Then cover with tea towel again and rise until doubled in size, about 30 min.

Heat oven to 160°C fan.

Brush dough with egg wash.

Bake for 30 to 35 min (TODO confirm this).

Leave to cool in tin for 20 mins and then remove from tin.