Difficulty:[usr 3]
Generously butter the brioche mould. Soften the rest (125 g) without letting it melt. Warm the milk to dissolve the yeast.
Pour the flour into a heap on the pastry board. Make a fountain in which we pour sugar, salt, eggs.
Knead by hand, gradually adding the yeast dissolved in the milk. Stir in the softened butter. The dough should have approximately the consistency of bread dough.
Work it carefully until it comes off the hand
Place 3/4 of the dough rolled into a ball in the mold. Roll up the remaining 1/4, lay it out in the shape of a pear and press it down with your fingertips in the center of the large ball. With scissors make a few cuts on the edges.
The dough must reach a third of the height of the mold. Cover with a clean tea towel and put in a warm place away from any draughts.
Let the dough rise, when the brioche fills the mold, cook it.
Bake the brioche in medium oven, th. 5/6 – (210°C), the heat of the oven stops the rising of the dough. Avoid opening the oven door during the first 15 minutes of cooking.
After thirty minutes, the brioche is cooked, it is a beautiful golden brown.
Source:Good Desserts
