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Pepperberry Brioche

Ingredients

30g dried Yeast
60g sugar
300ml Lukewarm milk
750g g strong flour
1/2 tsp salt
6 egg yolks
185g unsalted butter- very soft
2 tsp (6 -7 g) ground Pepperberry

Method

Mix and allow to prove in a warm place
Sieve flour. Add all the ingredients with the milk mixture into a large mixing bowl.
Mix on low speed for 5-8 mins to form a smooth dough. Allow to prove covered for 20 min. in a warm place.
Form into traditional brioche shapes or a loaf. Prove again to double the size. Brush with egg wash if desired.
Bake @ 180o C for 20 mins.