Instructions

• Sift the 350 g flour into the bowl of a stand mixer fitted with the dough hook. Set the bowl aside.
• Reserve 1 of the 4 eggs for glazing: put that egg aside refrigerated (you will use its yolk later). Crack the remaining 3 eggs into a small bowl and lightly beat them.
• Warm the 50 ml milk gently until just warm to the touch (do not boil). In a separate small bowl, crumble the 10 g fresh yeast, add the 20 g sugar, pour in the warm milk, stir to dissolve, and leave for about 10 minutes until the mixture becomes slightly foamy.
• Pour the 3 beaten eggs into the bowl with the sifted flour.
• Start the mixer on low speed and slowly add the milk–yeast–sugar mixture to the flour and eggs. Continue mixing on low to form a rough dough, then increase to medium-low and knead for about 10 minutes until the dough is elastic and fairly smooth.
• Cut the 200 g soft butter into small pieces. With the mixer running on low, add the butter pieces one at a time, waiting until each piece is fully incorporated before adding the next.
• After all the butter has been added, knead the dough on medium-low for about 10 more minutes, until the dough is soft, elastic, and pulls away from the sides of the bowl.
• Transfer the dough to a clean bowl, cover it, and leave it at a moderate room temperature until it doubles in volume.
• Gently press the risen dough to deflate it, cover with cling film, and refrigerate for 12–24 hours.
• The next day, remove the dough from the refrigerator. It will be firmer and easier to shape; let it sit briefly if needed to become workable.
• Grease the baking pans well with butter and line the sides with baking paper so the paper extends about 10 cm above the rim.
• Divide and shape the chilled dough into individual cupcake/brioche shapes and place them in the prepared pans.
• Cover the shaped dough and leave to rise again at room temperature for about 2 hours, or until roughly doubled in volume.
• Preheat the oven to 200 °C (390 °F). Separate the reserved egg: remove and beat the yolk (discard or reserve the white). Lightly brush the risen brioche with the beaten yolk and score the tops with a sharp knife if desired.
• Bake at 200 °C for 15 minutes, then reduce the oven temperature to 170 °C (340 °F) and continue baking for another 30 minutes.
• Remove the baked brioche from the oven and let cool in the pan for 5 minutes. Then lift the loaf out using the baking paper and leave the paper around it until it is completely cool. Enjoy.