Sift the flour and form a well. Add the sugar and salt into the well, add some of the milk, then the yeast, eggs and combine. Add the remaining milk and work through to develop the gluten

Cut the butter into pieces and allow them to soften, then knead them pieces into the dough quickly. Allow it to rest in a warm place until it doubles in size. Cover with a damp cloth

Knock back, stretch, spread on a tray, cover with plastic wrap and retard in the fridge. This can be done overnight to develop better flavours

Knock the dough back and fold in from both sides. Wrap in plastic wrap, label and rest in the fridge

Divide up the dough as required for shaping, e.g. a loaf, plait, rolls, buns, knots or the traditional brioche shape with a fluted bottom and a small knob on top. Place on a lined baking tray

Brush with egg yolk and prove until increased in size by half. Cut with scissors if required and brush once more with egg yolk for glazing

Bake in the oven at 200°C for 15 minutes for small items or 35 minutes for loaves