recipe and photo from here Bonjour mes belles, I am in the mood to make brioche, so out comes one of my favourite recipes. Michel Roux’s brioche Makes:  1.2 kg dough Preparation time:  45 minutes plus 9 and a half hours resting Cooking time:  45 minutes You will need 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   Method 1. Pour the milk and yeast into a bowl and stir to dissolve the yeast. Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture. Mix on slow speed to combine and knead the dough for five minutes. 2. Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes. By this stage, the dough should be smooth, elastic and combined well. 3. Meanwhile, in another bow