Brioche

Technical stages for Brioche :

• Dissolve the yeast into three times its volume of warm milk.
• Pour into the mixing bowl.
• Add the sifted flour, salt, sugar.
• Combine with half of the eggs.
• Mix with a wooden spatula.
• Beat at low speed for 5 minutes with the hand mixer's hook. Add the leftover eggs. Don't beat to much after the eggs have been absorbed by the dough.
• Combine quickly the butter, which must be as soft as the dough.
• As soon as the butter is mixed, stop blending.
• Empty in a bowl. Cover and leave to rise at 25 - 30°C for 1 hour.
• Tear the dough again and chill for one hour. Let it push again 1 h 30 and break again. Chill for 1 hour.
• Put in a buttered brioche pan.
• Leave to push again for 1h 30 to 2 hours.
• Glaze gently with beaten egg yolk.
• Bake in a warm oven at 180°C or 356°F.
• The brioche rises a little more and gets a nice golden crust. Bake for 25 to 30 minutes.
• When finished, unmorld on a rack and leave to cool.