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Get Started - 100% free to try - join in 30 secondsThe classic french brioche, as prepared by Michel Roux. The brioche dough can be prepared in advance and frozen.
70ml tepid milk
15g fresh yeast
500g plain flour
6 eggs, beaten
350g butter, slightly softened, plus extra to grease
30g caster sugar
1 egg yolk mixed with 1 tbsp milk, for egg wash
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