French Brioche

For brushing the Brioche before baking-
Prepare a mix of a beaten egg and a tablespoon of milk (or another yolk)

Preheat the oven to 180°C and meanwhile oil 12 designated socket molds. After oiling the sockets sprinkle onto it demerara sugar

Mix all the ingredients besides the butter into a dough

Add the cubes of butter every couple of seconds until it’s part of the mixture. Scrape the sides of the bowl every once in a while.

Let the mixture raise for 75 min at 28°C (No humidity) , or until it doubles its volume

Pour in a spiral shape 55 g into the sockets (2/3 height) then pour in the center another 18 g

Raise the designed dough again for 30 min

Brush every unit with the beaten egg mix prepared earlier

Lower the oven temperature to 160°C when the brioche is put in, and bake for about 15 minutes