Note from Bernard:
people who tasted my brioche were surprised by its delicious taste: they told me that when they made their own brioche, there was a strong yeast taste. Not here. Even with dry yeast. You just have to respect the three sprouts: the first one directly after kneading, the second one in the fridge during the night and the last one in the mould. The brioche flavors are best developed when the fruit is grown in a cool place. For the form, even if it is not beautiful the first time, it will still be delicious… So don’t give up!
Recipe of the bun with head:
-250g of flour T55
-3g of salt
-1/2 teaspoon dry baker’s yeast (or 5g fresh yeast)
-50g of sugar
-100g of egg (2 medium eggs)
-60ml of milk
-125g of soft butter
Gilding:
-1 egg
-2 tablespoons of milk
Press on it to remove the air it contains.
Let dry for 10 minutes and then apply a second coat. Don’t put too much gilding on your brush, otherwise it will run down to the pan: in baking, it will give burnt spots.