Brioche

Ingredients for 1 servings:

• 625 g flour
• 275 g butter
• 25 g powdered sugar
• 6 eggs
• 25 g yeast

Instructions

Working time approx. 40 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 40 minutes

Dissolve the yeast in lukewarm water and mix with a quarter of the sifted flour. The mixture should remain fairly liquid. Cover and let the starter dough rise. In another bowl, mix 3 whole eggs with 375g of flour. When the dough is nice and smooth, add the remaining 3 eggs and 275g of not-too-cold butter, and mix everything well. Now mix in the starter dough, a little salt, and the powdered sugar. Knead the mixture thoroughly, adding the rest of the flour if necessary. Wrap the well-worked mixture in a damp cloth and let it rest for 6 hours. Then form the dough into a large ball (or several small ones) and place it in a tall, round pan lined with buttered paper. Only fill the pan halfway to allow the dough to rise during baking. Brush with egg yolk and pierce all over with a knife. Bake for about 20 minutes at 180°C. Preheat the oven.