Put the flour in the mixing bowl of the food processor. Make a well in the middle and crumble the yeast into it. Sprinkle 1 teaspoon of sugar on top and mix with 100 g of milk. Let it soak for about 10 minutes. Then add the rest of the milk, sugar, salt and eggs and knead into a firm dough. Now add the cold butter piece by piece, i.e. add a small piece of butter to the dough and knead until it has disappeared. Repeat the process until the butter is used up. That can take 15 minutes.
The result is a wonderfully soft, shiny dough. Cover this with a damp kitchen towel or plastic wrap and let rise for about 2 hours.
Then place the dough on the work surface, knead briefly and divide into 14 portions. I weigh them, it makes about 90 g per serving. Shape each serving into a large and a small ball. Flatten the large ball a little, make a deep cut on the surface with the scissors and pull it apart a little. Pull the small ball to a point on one side and then insert it into the cut of the large ball.
Place the brioches on a baking sheet with enough space between them. Put them in the cold oven and double them up.
Take out of the oven and preheat it to 160 degrees top and bottom heat. Mix the egg yolks with a pinch of salt and a little water and brush the brioches with it. Slide into the lower half of the oven and bake for about 25 minutes until golden brown.
Tip:
If I want to serve the brioches for breakfast, I only bake them for about 10 minutes the night before. The next morning I finish baking them. Then a wonderful scent fills the house and we have delicious, warm brioches with our cappuccino.
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