-
1
The day before, prepare the dough. In a stand mixture, add the dough attachment and the ingredients in this order: milk, eggs, flour, sugar, yeast, and a pinch of salt.
-
2
When the dough starts to come together, start adding the cubes of butter 1 by 1, waiting until each is incorporated before adding the next. In total, knead 15 minutes.
-
3
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate 8 to 24 hours.
-
4
The day before, also start making the filling. On low heat, simmer the poppy seeds in the milk for a few minutes. Let cool and refrigerate.
-
5
The next day, remove the seeds from the milk. Blend together the nuts, poppy seeds, butter, granulated sugar, vanilla extract, sugar, and almond extract. Set aside.
-
6
Transfer the dough onto a lightly floured surface and knead a bit until it forms a ball. Cut the ball into 4 sections.
-
7
Roll out each piece of dough into a rectangular shape. Smear on the filling, leaving a border on all sides. Roll the dough up, starting on the long side.
-
8
Cut each roll into triangle shapes by cutting on the diagonal.
-
9
Preheat the oven to 180 degrees Celsius.
-
10
Put the dough onto baking trays, cover with a moist towel, and let it rise for 1 hour.
-
11
Baste the tops of each brioche with the milk and bake 15 to 20 minutes until golden.
