Always better freshly made from the morning. Slightly toasted with banana jam
For a big brioche or 2 small ones
200 ml milk
3 eggs
80 g sugar
500 g flour
20 g dry yeast
80 g butter
In a bowl, mix 2 eggs, the milk, the sugar and the salt. Add the flour then the dry yeast
Knead for 20 minutes, it is long but it is worth it!
Add the soft butter cut in small pieces and knead until getting a homogenous dough (around 10 minutes). The dough needs to be very smooth and a bit sticky
Cover with cling film and let it rise in the fridge for a night or at least 2 hours. Release air once
Beat the dough with the feast to release the air. Separate in 3 portions. Shape 3 long cylinders and plait them
Cover and let it rise again in a warm place for 1 hour
Brush with 1 egg yolk
Cook 30 minutes in a preheated oven at 180C