-
1
Pour the yeast, water, and milk in the bread maker, or the mixer bowl, and use a wooden spoon to stir until the yeast dissolves.
-
2
Add the flour and salt, cover with the lid, and select the kneading program.
-
3
When a homogeneous dough is formed, add 3 eggs and sugar.
-
4
Allow the machine to mix all the ingredients well, and then slowly add the butter and fennel.
-
5
Wait for the program to end.
-
6
At this point, the dough is very soft and sticky.
-
7
Remove from the bread-making machine, and place in a bowl, cover with plastic wrap, and set aside for about 1 hour.
-
8
Place the dough on a floured work surface, and knead lightly.
-
9
Cover again with the plastic wrap, and refrigerate.
-
10
Punch the dough down in the bowl every 30 minutes until it stops rising. It takes about 2 hours.
-
11
Then leave the dough covered in the refrigerator, preferably overnight.
-
12
The next day, remove the dough from the refrigerator, and shape into small balls.
-
13
Preheat oven to 200 degrees Celsius.
-
14
Place each ball of dough in a muffin or cupcake pan.
-
15
Place the pans on a baking tray, and cover with parchment paper. Let stand for 15 minutes.
-
16
Whisk 1 egg with a few drops of water, and brush the buns with it.
-
17
Bake the brioche for 25 to 30 minutes.
-
18
Remove from oven, and allow to cool for about 15 minutes.
