Homemade Brioche melt-in-mouth and rich

1 For the sponge, pour the warm milk, yeast, and egg into a bowl.

2 Mix well. Place this mixture in your mixer with half the flour. Knead for 3/4 minute until the flour is fully incorporated.

3 You've just made the dough.

4 Sprinkle the remaining flour over the dough and don't touch it for 30 to 40 minutes.

If you have a low-temperature oven (120°F (50°C)/120°F), you can let the dough rise in the oven slightly ajar.

After 30 to 40 minutes, the dough should have risen and the flour will be cracked: the sponge is ready.

5 Mix the sugar, salt, beaten eggs, and 6.25 oz (180 g) of flour with the sponge for 20 minutes in your mixer.

6 If the dough sticks to the side of the bowl, gradually add the remaining 0.7 oz (20 g) of flour.

7 The soft butter should be cut into small cubes and added in several portions.

8 Wait until the butter is fully incorporated before adding more to the mixer.

9 Flavor the dough with the vanilla extract.

10 Grease or oil a large bowl and place your dough in it.

11 Let it rise at room temperature for 2 to 2.5 hours in a covered bowl, protected from drafts. The dough should double in volume, no more. If you're in a hurry, you can speed it up by placing it in a slightly open oven at 120°F (50°C)/120°F.

12 You can also let it rise overnight in the coolest part of your refrigerator (slow rise) or in a cellar.

13 The next morning, shape your brioche on the work surface. Let it rise covered for about 1 hour at room temperature.

14 In a small bowl, mix one egg yolk with one teaspoon of water and one teaspoon of orange flower water. Brush this mixture over the brioche with a pastry brush.

15 Preheat your oven to 355°F (180°C) (350°F).

16 Bake for 30 to 50 minutes. You can use convection heat if you prefer.

17 If you see the brioche browning too quickly, cover it halfway through baking with aluminum foil.

18 Unmold while hot. The brioche is best eaten the same day.