Steps

• 1. Prepare the dough: In a large bowl, dissolve the yeast in warm milk. Add the eggs, sugar, and flavors to taste. Mix well. In another bowl, sift the flour and add the salt. Combine the liquid ingredients with the flour and start kneading. (also with the stand mixer)

  Mixing with Bimby: milk, yeast, sugar, eggs, and flavors 2 min/37°C at speed 2. Add flour and salt 2 min/knead.

  2. Add the butter: When the dough begins to take shape, add the butter in small pieces, cold from the fridge, and continue kneading until smooth and elastic. If necessary, you can knead by hand on a floured surface. (or run the stand mixer at medium speed)

  Mixing with Bimby: add the butter in pieces and 3 min/knead.

  3. Rising: Form a ball with the dough and place it in a lightly oiled bowl. Cover with a towel and let rise in a warm place for about 1-2 hours, or until doubled in size.

• 4. Form the brioche: Once risen, deflate the dough and divide it into portions of about 80/10. Close the dough forming a ball and seal the edges well.

  

• 5. Second rise: Place the brioche on a baking sheet lined with parchment paper, or on a silicone mat, leaving some space between them. Let them rise for another 30-40 minutes or until they have grown.

  I put them in a slightly warm oven.

  

• When the balls are risen and just before baking, fill them using a piping bag with a nozzle.

  6. Preheat the oven: While the brioche rise, preheat the oven to 320°F.

  

• Brush the brioche with beaten egg yolk for a perfect golden color.

  But it’s an operation you can skip if you sprinkle them with powdered sugar after baking.

  Bake for about 15-20 minutes, or until golden and puffed.