Brioche - cooking recipe

Ingredients

3 1/2 tbsp active dry yeast
1/4 cup granulated sugar
4 1/3 cups all-purpose flour
1 tsp salt
6 None large eggs, lightly beaten
20 tbsp butter
1 tbsp sugar

Preparation

Whisk together yeast, 1/3 cup warm water and 1 tbsp sugar until yeast is dissolved. Cover and let stand in a warm place for 10 mins, or until frothy.
Sift together flour, remaining sugar and salt. Add yeast mixture and 5 eggs. Stir until just combined. Turn dough out onto a floured work surface and knead for around 10 mins, or until dough is smooth and elastic. Knead butter into dough, a little at a time, kneading well after each addition until all butter is incorporated and dough is smooth and glossy. Place dough in a large bowl, cover and chill overnight.
Preheat oven to 375\u00b0F. Divide dough into 3 equal portions and shape into 18 inch logs. Transfer to a large greased baking tray and braid logs together. Cover and let proof in a cool place for about 1 hour, or until dough has nearly doubled in size. Brush with remaining egg and sprinkle with sugar. Bake for 10 mins then reduce heat to 350\u00b0F and bake for another 15 mins.