18 gr of fresh yeast
90 ml of water
300 gr white flour
3 tablespoons sugar (60 gr)
1 bag of vanilla sugar (10 gr)
1/2 teaspoon salt (4g)
2 beaten yolks
60 gr of melted butter
1 yolk for gilding (beaten)
Pearl sugar (8-10 pieces)
Dissolve the yeast in water at 37 degrees (3-5 min)
Put the flour in the bowl once water and yeast dissolved.
The entire surface should be covered.
Add all other ingredients.
Mix 3-5 minutes until obtaining a dough neither wet nor dry.
Put the dough in a bowl and cover it with either a cellophane or a tea cloth.
The dough should rise at least for 1 hour.
Degas the dough and make either 8 small buns or a large brioche with two strands.
Cover it with the egg yolk, add some pearl sugar and let push the dough 30 minutes to 1 hour either in an oven at 50 degrees or at a room temperature without air-con. Bake for 10-12 min the mini buns, or 15-20 minutes the large brioche.
To avoid the brioche from burning, you can cover it with foil the last 5 minutes or till you get the desired color.