Brioche – French Brioche

1. Take the butter out of the refrigerator, cut it into small pieces or slices, and let it soften. Take 2 tablespoons of milk and mix with dry yeast. Take 62 g of flour and milk mixed with yeast, roughly knead evenly. Then add an appropriate amount of milk until it becomes a soft but formed round ball dough. Put on a damp cloth and let it ferment in a warm place for about 30 minutes.

During this period, roughly mix the remaining flour with one egg. Then add another egg and mix well. Add sugar, salt, and 40 g of milk and mix well.

3. Add the soft butter piece by piece into the dough, stirring thoroughly each time. Finally, tear the dough seeds prepared in step 1 into small pieces and add them to the dough. Crush them by hand first, and then mix thoroughly with a blender until they are evenly blended. Sprinkle a thin layer of flour on the dough, cover with a damp cloth, and let it ferment for 4 hours.

The dough visibly swelled after 4.4 hours. Knead the dough and release the gases produced during the fermentation process. Put on the cloth and continue fermenting for 2 hours. Apply butter to the inner wall of the tusi mold and lay baking paper on one side, being careful not to have wrinkles. Pour the dough into the mold. When the dough continues to relax for about 1 hour and the volume has increased by about 1/3, you can brush the egg mixture.

Preheat the oven to 180 degrees and bake for 20 minutes first. Then the color should be dark enough, cover it with tin foil, turn it to 150 degrees and continue baking for 10 minutes. That's it.