|Preparation||Resting||Start to finish|
|16 min.||2 hours 10 min.||2 hours 26 min.|
|1||The day before, prepare the brioche dough.|
Next day, cut dough into 40 g pieces. Make balls with these dough pieces.
You need about 10 balls to make your brioche, according to the size of your mould or tin.
|2||Put balls in your mould or tin.|
|3||Glaze top of brioche.|
Leave in a warm place to rise for 1.5 hour.
|4||After this time, brioche should have double volume or about.|
Preheat oven to 180°C or 356°F.
Glaze top of brioche a second time.
|5||Bake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she dries.|
|6||Unmould as soon as it is out the oven, and let cool on a wire rack.|