for 1 bread

Dough

500 g	zopf flour
1 ¾ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
50 g	butter, cut into pieces
2 ½ dl	milk
1	egg
2 tbsp	liquid honey

To shape

100 g	butter, soft
50 g	liquid honey
1 pinch	sea salt

To glaze

1	egg, beaten
¼ tsp	sea salt

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the butter and all the other ingredients up to and including the honey, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Place the butter, honey and fleur de sel in a bowl and mix well. On a lightly floured surface, roll the dough into a rectangle (approx. 30 x 50 cm). Spread the honey butter over it. Fold in the dough about 1 cm along the long sides, then roll it up from one of the short ends. Place the roll of dough in the prepared tin, cover and leave to rise again for approx. 30 mins.

To glaze

Brush the surface of the dough lightly with egg, sprinkle fleur de sel on top.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the brioche from the tin, leave to cool on a rack.

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