Brioche

Method

1. 1 Mix the flour, sugar, dry yeast, and salt, then add the eggs and warm fresh milk.
2. 2 Knead the dough for 10 minutes until it's elastic, then gradually add the softened unsalted butter, kneading for another 10 minutes.
3. 3 Let the dough rise for 1 hour until it doubles in size, then refrigerate for 1 hour to make it easier to shape.
4. 4 Divide the dough into round balls, arrange them in the loaf pan, and let it rise for a second time for 1 hour.
5. 5 Brush with egg wash and bake at 180°C for 25 minutes, or until golden brown.
6. 6 Remove the cake from the rack and let it cool for 20 minutes to allow the inside to stabilize.

With an appliance

• Air fryer 1 hr 8 min

  Replace step 5: spray small loaf pans with oil, run a steam oven at 195 degrees for 15 minutes and rotate the pan after 8 minutes; brioche browns faster (10 minutes), large loaves need to be divided into smaller loaves.