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300 g - white bread flour or plain flour
1 tsp - dried yeast
2 - eggs
50 ml - warm milk
150 g - butter ( softened)
1 tsp - salt
1/2 tbsp - sugar
For the glaze:
1 - egg yolk
1 tbsp - milk
How to Make Tuty Brioche
Sift the flour in a large bowl.
Add dried yeast, salt and sugar mix it well.
Make an indent in the centre, add eggs and warm milk, knead it to make a dough. Now add the softened butter and mix well into the dough.
Form the dough like a neat ball, cover with a cling film and leave it to swell for 1 to 2 hours.
Knock out the air, knead it again.
Keep it in a refrigerator overnight.
The next day, take it outside one hour before baking.
Either shape it into 1 big loaf or divide it between 12 mini brioche forms.
After shaping, cover it with a cling film and leave it to rise for another 1 to 2 hours until it reaches the top of the mould. Brush the brioche with half of the glaze.
Preheat the oven to 230 degree C, brush the brioche with remaining half of the glaze.
Bake it in the pre-heated oven for 10 mins.
Then reduce the oven temperature to 190 degree C and bake it for another 20-25 mins or until it becomes golden brown on top.
Leave it in the wire rack to cool, serve the bread warm with your favourite jam and cream.
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