tip: heat water in a salad bowl in the microwave during the dough preparation time. Then remove the container and wipe the walls well and let your dough rest for 1h30.
1/ In a food processor mix the flour, yeast, sugar and salt, then add the eggs and softened butter. Incorporate the lukewarm milk and knead to get a soft and non-sticky dough. Form a ball and let it rise for 1h30. Place in the microwave away from drafts.
2/ After 1h30 your dough should have doubled in volume. Take your dough to degas it by pressing in the middle and work it a little more. Now you can add raisins, cranberries, candied fruits, chocolate chips etc... to your liking.
3/ You can braid your brioche or make raisin or cranberry rolls.
4/ Let it rise again so that the dough doubles in volume in a warm place and without drafts. (for my part I had preheated the oven to 50° for 15 minutes during the last half hour of rising then turned it off, the 2nd rising was done directly in my TURNED OFF oven).
5/ Once the 2nd rise is done, bake the brioche for 20 minutes at 180° if they are small raisin rolls 15 minutes. That's it: -) !!!
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