Brioche dough

Is a paste that requires three successive phases of leavening.

Do you have a fountain on the table 60 g flour, put in the central cockpit yeast dissolved in warm water.

Knead thoroughly, formed a man, carve the surface with a cross cut, cover with a towel.

Let rise in warm place for 2 or 3 hours.

Place the remaining flour fountain in the Middle put an egg, sugar, a pinch of salt.

Mix the ingredients, add the softened butter into pieces, continue to knead, adding one at a time, the other two eggs.

When dough has doubled its volume add to this mixture.

Knock it with your hands, form a large ball, cover it with a towel and let it rise for 2 or 3 hours.

When the dough has doubled in volume again knead dough with lightly floured hands.

If you want to prepare a single large brioche dough filled with two-thirds of a buttered mould, drill a cross cut on the surface and let it rise a little bit more.

Meanwhile beat the egg slightly advanced, spennellatelo on the surface of the dough and bake in preheated oven at 200 degrees for 50 minutes.

Check the doneness by inserting a toothpick into the brioche that if cooked to perfection, should come out dry.

However, if you want to prepare individual brioche, split the dough into eight pieces, give them the desired shape, let rise a little, brush with beaten egg, punzecchiatele with a fork, allineatele on baking buttered and lightly floured, Cook in a preheated oven at 200 degrees for 15-20 minutes.