In a jug, place the milk, yeast and a tablespoon of caster sugar then set aside for 5 minutes to allow the mix to foam.
Then, in a cake mixer, place the flour, sugar and salt. Add the milk mixture and beat until the mix forms a bread-crumb consistency.
Then add the lemon and orange zest and poppy seeds followed by the eggs, one at a time, making sure to beat well after each addition.
Add the butter, one cube at a time, beating after each addition. After all the butter is incorporated, beat the dough for a further 8 minutes or until it comes away from the sides of the bowl.
Place the dough into a large bowl and cover with cling film. Set aside in a warm place to prove for 1 hour, or until doubled in size.
Grease a muffin tin.
Punch down the dough and divide into 12 balls. Then divide each ball into 3 smaller balls. Place 3 balls in each muffin hole, then loosely cover with baking paper and leave for 20 minutes to prove or until almost doubled in size.
Preheat, the oven to 180 degrees. Brush the top of each brioche with the egg wash, then place in the oven for 12-15 minutes or until golden brown.
Turn out onto a wire rack for 5 minute.
Recipe reprinted with permission of FoodMonger. To see more recipes, click here.