Summary

Ingredients

• 420 g wheat flour type 550
• 250 ml milk, lukewarm
• 0.5 ½ cube fresh yeast or 7 g dry yeast
• 1 teaspoon, leveled salt
• 55 g butter
• 1 egg (s)
• 2 tablespoon sugar
• 1 egg yolk
• 1 teaspoon milk for brushing

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Instructions

1. In the first step yeast is crumbled and dissolved with a little sugar in a small portion of lukewarm milk. (You do the same with dry yeast.)
2. Then the flour is put in a mixing bowl and a hollow is made in the flour. The dissolved yeast is then poured into this well and covered with a little flour. So the whole thing has to go covered for half an hour in a warm and dark place.
3. After the resting time, add the rest of the lukewarm milk, the rest of the sugar, salt, soft butter and the egg and then knead the whole thing with the food processor or by hand to form a smooth dough.
4. Now the dough has to rise for 2 ½ hours in a warm and dark place. To prevent it from drying out, it is best to cover the bowl with a damp cloth.
5. Then the dough is divided into three equal pieces, which are then kneaded again and then formed into 40 - 50 cm long strands. The braid is then braided from these three strands. Both ends should be pressed together well.
6. Then the braid is placed on a baking sheet lined with baking paper, dusted with a little flour and should then, loosely covered with a little cling film, rise for another 20 minutes.
7. Then the dough is brushed with a mixture of an egg yolk and a teaspoon of milk and must then be baked in the oven at 180 ° C for about 20 minutes until it is golden brown. (If you knock on the braid, it should sound a little hollow, then it`s done.)
8. The brioche tastes lukewarm with a little butter or jam.