Technical Stages :

• Dissolve the yeast in three times as much lukewarm milk. Pour it in the food processor bowl.
• Add the sifted flour on top, the salt and sugar. Combine with half the eggs and knead at low speed for 5 minutes with the processor's hook.
• Add the remaining eggs. Do not overknead after the eggs have been completely combined.
• Combine quickly the butter, which must have the same consistency as the dough.
• As soon as the butter is all in, stop kneading. Empty in a bowl. Cover with a cloth and let it peak at 25-30°C or 77-86°F for an hour.
• Tear the dough and put in the fridge for an hour. Let it grow again for 1 h 30 approximately and tear again. Put in the fridge for 1 hour. Put into a buttered brioche pan. Let it grow again for 1 h 30 or 2 hours.
• Glaze gently with egg yolk and bake in a warm oven at 180°C or 356°F.