Manitoba flour 500 g
Room temperature milk 200 ml
2 eggs (and one to brush)
Butter at room temperature. 100 g
Baker’s yeast 15 g
sugar 80 g
Salt 5 g

Dissolve the yeast in the warm milk along with the sugar.

Sift the flour with the salt in a bowl.

Pour the milk-yeast mixture and lightly beaten eggs in the centre.

Knead to a smooth dough.

Add the butter.

Cover and leave to rise for a couple of hours (it should double in size).

Roll the brioche dough out on a floured surface, don’t knead. Roll it up from the bottom upwards.

Transfer, smooth side up, to a 30cm cake tin lined with baking paper or buttered and floured.

Cover and leave to rise for another hour. Brush gently with beaten egg.

Bake in a preheated static oven at 180 degrees for about 30-40 minutes (until it turns golden brown).

Cover with a cloth and leave until completely cool.

Want to know more?

Molino Cosma