Preparation

• Warm the milk, even in the microwave (30 seconds at 500 W).

• Put 100 ml of milk and the sourdough starter in a bowl and, using your hands, completely dissolve the starter.

• Add the eggs and sugar and mix with a fork.

• Gradually add both flours and knead, first with the fork, then with your hands: if the dough seems too stiff, add the remaining milk.

• Once the dough is completed, add the butter in pieces, a little at a time, continuing to knead, and then add the salt.

• Put 100 ml of milk in the cup and heat it for 30 seconds at 212 degrees, speed 1.

• Add the starter and dissolve it in the milk, mixing for 30 seconds at speed 3.

• Add the eggs and sugar and mix for 45 seconds at speed 4.

• Add both flours and knead for 3 minutes at Spiga speed: when the dough seems compact, add the butter in pieces and the salt through the lid hole.

• If the dough seems too compact, add the remaining milk and knead for another minute at Spiga speed.

• Place the dough in a lightly buttered bowl, cover it with plastic wrap, and let it rise in the oven turned off with the light on until doubled (mine rose for about 8 hours).

• After the rising time has passed, divide the dough into 10 equal pieces.

• Shape the first 8 pieces into a round shape and place them on a baking sheet covered with parchment paper.

• From each of the other two, make 4 smaller balls which you will place on top of the brioches to form the characteristic tuppo.

• Cover the baking sheet with plastic wrap and let the brioches rise for about half an hour in the oven turned off with the light on.

• After this additional rising time, brush your brioches with the egg yolk and turn on the oven at 356 degrees in static mode.

• Bake the brioches with tuppo for about 18 minutes in the hot oven.

• The brioches keep for a couple of days in a closed cake tin: before enjoying them, warm them slightly in the microwave (I usually heat them for 30 seconds at 750 W) and they will be perfect as just baked!