resting time45 min.
baking time40 min.
- Whisk the liquid butter with the eggs, sugar and salt in a bowl.
- Dissolve the yeast in the lukewarm milk and then add with the flour to the butter mixture in the bowl. Knead into a smooth, elastic dough. Cover the dough and leave it to rise in a warm place for about 45 minutes until it doubles in size.
- Pre-heat the oven to 180°C. Grease a Staub terrine dish with butter and dust with flour. Place the risen brioche dough onto a floured work surface, knead it through again and shape into 8 equally sized spheres. Place these close to each other in the mold so that they touch. Cover the dough leave to rise for another 30 min.
- Whisk the egg yolk with milk and brush it on the top of the dough. Place the brioche in a hot oven and bake for about 40-45 minutes until golden brown.