-
1
In a bowl, mix the flour with the yeast, make a hole in the middle.
-
2
Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.
-
3
).
-
4
Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is asborbed.
-
5
Then one by one, add the eggs, mixing well between each.
-
6
Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
-
7
Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
-
8
Work the dough again for 10 min and divide it in four balls.
-
9
Place them in a greased rectangular mold and cover.
-
10
Let rise for an hour again.
-
11
Preheat the oven at 400F.
-
12
Brush the brioche with the egg yolk mixed with a dash of sugar.
-
13
With a pair of scissors, make small cuts at the top of each ball.
-
14
Place in the oven to bake for 10 min at 400 C, then reduce the heat to 350 F and bake for about 20 to 30 minute.
-
15
Remove, unmold and let cool on a rack.
