Foie gras en brioche à la figue

Important points for Foie gras en brioche à la figue :

• 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.