Warm the milk, add 1tsp of light sugar, and pour in the yeast to activate it. Set aside for 15 minutes.
In a bowl, mix by hand the flour, the rest of the sugar and the diced soft butter with the pinch of salt. Crumble like shortbread.
Add the previously beaten egg, the liquid vanilla and then the milk / yeast mixture last.
Knead in a food processor for at least 5 minutes (with the flat / sheet beater rather than the hook). Leave the dough to rest in a warm place for 1h30 under a tea towel.
Degas the dough by kneading it quickly, then leave to rest for another 30 minutes.
Preheat the oven to 180 ° traditional heat. On the floured work surface, roll out the dough into a rectangle of about 40cmx30cm.
Using a brush, cover with soft butter, add the light sugar and the nuggets over the entire surface.
Gently roll the dough lengthwise then cut in half to have two long equal parts. Twist these two parts together and form a crown by joining the two ends. Leave to rest for 30 minutes under a tea towel. Using a brush, coat with a little milk before placing in the oven (it will be even more golden).
Sprinkle with icing sugar before serving.
Bake for about 20 minutes until the brioche is golden brown.
Notes:
To taste slightly warm is even better ...
Par Lilie bakery
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