Method

• Mix the warm water, active yeast, warm milk and sugar in a jug. Let it stand for 5 minutes.
• Put the flour, salt and butter in the bowl of a stand mixer fitted with a dough hook attachment. Mix together until the mixture resembles fine breadcrumbs. 
• Add the yeast mixture, eggs and Black Garlic Paste to the flour/butter mixture. Knead the dough for 10 minutes on medium speed. Note: the mixture will look sticky but do not be tempted to add any more flour.
• Once kneaded, scrape down the sides of the bowl and cover the mixing bowl with cling film. Leave the dough in a warm place to rise for 1.5 – 3 hours or until doubled in size.
• Once the dough has doubled in size ‘knock back’ by kneading for a further 2 minutes. Note: the dough will be sticky.

• Divide the dough equally between 2 non-stick 1lb/450g loaf tins or alternatively, divide the second half of the dough equally between 6 non-stick 8cm x 5cm dariole moulds. If the tin/moulds are not non-stick, grease with a little vegetable oil. 
• Leave the dough in the tins/moulds in a warm place for a second rise – approximately 1 hour or until doubled in size.
• Preheat the oven to 200C/180Cfan/Gas6 and place a shallow baking tray at the bottom of the oven.
• When the dough has had the second rise, brush the buns/loaf with beaten egg. Sprinkle with sesame seeds, if using.
• Just before baking, pour a cup of water into the preheated baking tray at the bottom of the oven.
• Bake the brioche for 20 minutes until golden. The brioche should sound hollow when the bottom is tapped.
• Leave the brioche to cool on a wire rack.