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Step 1

The preparation of the dough :

  • By hand: Make a well in the flour, add yeast, egg, salt, and softened butter. Start kneading.

  • With a food processor: Beat eggs, milk, sugar, and yeast, then add flour and mix.

  • By hand: Knead for about 20 minutes until sticky but elastic.

  • With a food processor: Knead for 7 minutes at low speed, then 5–7 minutes at medium speed.

  • Add soft, room-temperature butter (not melted) and knead for 7 minutes until fully incorporated into a smooth, elastic dough. Avoid overheating.

  • Leave dough to rise for 1.5–2 hours, degassing once during the rise.

  • Optional: Use a warm, humid environment like a preheated oven at 100°F or a warm, humid room. Cover with a damp kitchen towel during proofing.

Step 2

Once the dough is ready :

  • Punch the dough to release air, knead lightly, and shape it into a brioche or smaller portions.

  • Let it rise in a warm place for 45 minutes to 1 hour, or overnight in the fridge for better flavor. Cover with a damp towel or airtight lid.

  • Brush with beaten egg, sprinkle with sugar if desired.

  • Bake at 180°C (350°F) for 25–30 minutes, or 10–15 minutes for smaller pieces.

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