Brioche

Dissolve yeast with 4 tablespoons of lukewarm water, half a spoonful of sugar and a pinch of salt.

Mix well all ingredients in a bowl.

Pour the prepared yeast to flour part (how much it absorbs), sifted and ready for this use in another bowl.

Knead everything together, first with the fingertips, then with your hands to get a dough consisting of, but not too much (hopefully, you can add a little water or flour, depending on the needs).

Put the cake, smooth, worked well in a bowl.

Using the tip of a sharp knife, cut its surface with two cross cuts to encourage rising.

Let rise, covered, for about 2 hours, until the dough is inflated and its volume will be doubled.

In a bowl mix the eggs with the rest of the flour recipe.

Add the dough leavened and Knead together the ingredients (vanillin and salt), using your hands until you have obtained a uniform dough.

Combined with dough, butter soft and at room temperature, and embed with care (butter is used to make the dough soft and delicate).

Transfer the dough on the marble of the table (or electric mixer with the beaters to hook) and knock it with a lot of energy without adding flour until a sticky mass is transformed into a smooth ball that detaches from the table.

Let rise in a warm, covered, for 2 hours (4 hours if it is cold, in which case you can speed up the leavening and restore it to 2 hours putting the dough in the oven warm and that is switched on for 5 minutes and then off).

Deflate the dough and cut it into 2 pieces: put about 2/3 in the bottom of the buttered mold and lean over the other third, after giving him a ball.

Let rise in warm place again for about an hour and a half before Brown with egg and bake in hot oven.