1 For the sponge
2 In a bowl, pour the lukewarm milk, yeast and egg.
3 Mix. Put this preparation in your food processor with half of the flour. Knead for 3/4 minute until the flour is well incorporated.
4 You have just formed the DOUGH.
5 Add the remaining flour on top of the dough in a light rain and don't touch anything for 30 to 40 minutes.
If you have a low temperature oven (50 degrees), you can let the dough rise in the oven with the door slightly open.
After 30 to 40 minutes, the dough should have risen and the flour is cracked: the sponge is ready
2 The brioche dough
6 Mix the sugar, salt, beaten eggs and 180g (6.25 oz) of flour with the sponge for 20 minutes with your food processor.
7 If the dough sticks to the edge of the bowl, gradually add the remaining 20g (0.7 oz) of flour.
8 The soft butter should be cut and incorporated in small dice and several times.
9 Wait until the butter is incorporated before putting it back in the food processor.
10 Flavor the dough.
11 Butter or oil a large bowl and put your dough in it.
REST:
12 Let rise at room temperature for 2 to 2.5 hours in the covered bowl away from drafts:
13 The dough must double in volume, not more. If you're in a hurry, you can activate the dough by putting it in the oven with the door slightly open at 50 degrees. OR
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