In a small bowl, mix the warm milk, yeast, and 1 tsp sugar. Let it sit for about 5 minutes until slightly foamy.

In a large bowl, combine flour, sugar, and salt. Add the egg, softened butter, and the milk-yeast mixture. Knead for 8–10 minutes (by hand or with a mixer) until the dough is smooth, soft, and elastic.

Cover the dough and let it rise in a warm place for 1–1.5 hours, until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes – this makes shaping much easier.

Roll it into a small rectangle spread the garlic butter and cheese filling over the lower half. Cut the top half into 8 thin strips lengthwise lightly roll the filled half. Lay or twist the strips over the roll to create the braided look.

Place the shaped brioches into small tins or on a lined baking tray. Cover lightly and let rise for 30–45 minutes until puffy.

Brush with a little milk. Bake at 175°C (top & bottom heat) for about 28 minutes, until golden brown.

Immediately brush generously with melted butter. If you want the top to stay extra soft, cover with a clean kitchen towel and let rest for at least 1 hour.