Pan brioche

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Shortcrust cake flour500g
water or milk30ml
beer yeast25g
eggs3 (+ 1 extra to brush the brioches)

Ingredients for the filling/topping


Melt the yeast in warm milk: spread the flour out on a flat surface, and pour three eggs, salt, the sugar and the melted yeast into the middle. Mix them together energetically. When the mixture is smooth and soft, add the butter (at room temperature) a little at a time until it has become fully amalgamated into the mix. Leave it in a dish covered with cling-film at room temperature to rise, for about an hour. Squeeze the mixture to remove the air and leave to rise for another 30 minutes.
Divide the mix into two pieces and roll each into the shape of a 20x30cm rectangle. Fold the dough over, bringing the four corners together in the middle, and then fold it over again so that it becomes a 10x20cm rectangle. Roll the dough over onto itself, and place it in a buttered oven dish. It should be more swollen in the middle, so that it has the classic shape of a brioche. Using a brush, brush the surface of the dough with a mix of one egg yolk and one piece of slightly-melted butter. Leave it to rise until the dough reaches a height level with the sides of the oven dish.
Bake in the oven at 170-180°C for 25-30 minutes, and once ready, turn it over on a grill and leave it to rest for about six hours before serving.


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