Sweet Pan Brioche

In a small bowl, mix the yeast with a tablespoon of lukewarm milk and a teaspoon of sugar. Leave to sit for 5-10 minutes until bubbly.

In a large mixing bowl, combine the flour, remaining sugar, and salt. In a separate bowl, whisk together the remaining milk, eggs, vanilla extract, and the activated yeast mixture.

Pour the wet mixture into the dry ingredients. Mix with a spoon or a dough hook until combined. Knead the dough for about 10 minutes by hand on a floured surface or 6-8 minutes in a stand mixer with a dough hook, until smooth and elastic.

Gradually add the softened butter, a piece at a time, kneading until fully incorporated before adding more. Continue kneading for about 10 minutes until the dough is shiny, smooth, and elastic.

Place the dough in a lightly oiled bowl, cover with cling film or a damp cloth, and leave to rise at room temperature for about 2 hours until doubled in size.

Punch down the risen dough and shape it into a loaf. Place in a greased or baking-paper-lined pan (such as a loaf pan or round baking dish). Cover and let rise again for about 50 minutes until puffy.

Preheat the oven to 180°C. Mix the egg with 1 tablespoon of milk and gently brush the top of the risen dough. Score it lightly if you want. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Remove from oven and cool on a wire rack before slicing.