Ingredients

• 1 large saucisson
• or other soft French sausage
• 1 x 7g/¾oz sachet of fast-action dried yeast
• 1 tsp caster sugar
• 125ml/4fl oz warm milk
• 500g/1lb 2oz plain flour
• plus extra for dusting
• 1 tsp fine sea salt
• 2 tbsp caster sugar
• 4 medium eggs
• beaten
• 175g/6oz butter
• softened
• plus extra for greasing
• 1 egg yolk
• beaten
• for glaze

Directions

• To make the brioche
• sprinkle the yeast and caster sugar on to the warm milk in a small bowl. Whisk them together lightly
• then leave in a warm place for 10 minutes or until a light foam forms on the surface.
• Sift the flour
• salt and caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and the beaten eggs. Mix together with a wooden spoon until the mixture forms a ball.
• Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth. Gradually add the softened butter
• a teaspoon at a time
• kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky.
• On a clean floured surface and using clean hands
• sprinkle the dough with flour and continue to knead lightly for 10 minutes until the dough is very pliable
• smooth and no longer sticky. Place it in a large buttered bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy.
• Turn the dough back on to a lightly floured surface and knock it back with your knuckles.
• Knead for a minute or so
• then flatten the dough slightly and wrap it around the saucisson
• pressing the edges firmly to seal.
• Place it in a lightly buttered 900ml/1½ pint loaf tin and cover loosely with cling film. Leave in a warm place to prove for 45 minutes or until the dough is well risen.
• Preheat the oven to 180C/350F/Gas 4.
• Brush the brioche lightly but generously with beaten egg yolk and bake for 35–40 minutes until risen and golden brown.
• Cool it in the tin for 10 minutes
• then turn out and cool on a wire rack.
• Serve in thick slices.