Main Points :
- In a , place the flour in a .
- Dilute the baker's yeast in lukewarm water.
- Pour into the fountain and add the flour and eggs gradually one after the other.
- Add the salt and sugar last.
- Knead vigorously until the dough comes away from the sides of the bowl.
- Add the softened butter in bits.
- Cover with a cloth and leave to 2 hours at about 25°C to 30°C.
- the air out of the brioche dough and leave to rest in a cold place.
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The essentials
To make this recipe, some of these items will be required: