[ingredients title=”Ingredients”]

• 200ml semi-skimmed milk
• 60g sugar in powder
• 1,5 tsp salt
• 2 eggs
• 500g flour
• 25g fresh baking yeast
• 2 tbsp orange flower water (optional)
• 70g soft butter at room temperature
• Egg wash : 1egg, sugar in grain

[/ingredients]

PREPARATION

• In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
• Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
• After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
• In the bowl form a ball with the dough.

• Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.
• Let rise for 1h30. The dough will double in volume.

• Flour a clean a work surface and knead the dough to expulse the air bubbles.
• Divide the dough in 3 parts. Roll out 3 long “sausages” with each parts.

• Stick together the 3 parts and braid the brioche.

• When the braid is done, stick the end and place the braid in a loaf pan.

• Cover the braid with a towel and let in a warm place.
• Let rise for 45 minutes. The braid will double.

• Beat the egg with a fork and brush the braid with a brush.

• Sprinkle generously with the sugar in grain.

• Turn on the oven to 180°C and put the brioche in the cold oven.
• Bake for 20 to 30 minutes until golden brown.

• Take out of the mould and let cool before eating.