Even after the all the festive and traditional dishes during Christmas, it seems that we can't get enough of indulgent dishes and treats. So, we head to chic and elegant restaurant, The Drawing Room, to learn the traditional recipe for a decadent New Year treat from executive chef, Roland Schuller.

From scratch, chef Schuller will walk us through the steps to making a traditional brioche and give us tips on how we can pan-fry it into a golden colour for the festive New Year celebrations.

Ingredients:

Brioche
1kg bread flour
150g sugar
24kg salt
30g fresh yeast
650g eggs
700g butter

Milk batter
450ml milk
50ml cream
150g eggs
40g yolks
60g sugar
1pc vanilla bean