Brioche

One day in advance, if possible, dissolve the yeast in warm water (the water should be warm, not hot), as this is very important

If it's too hot, destroy the yeast

If it's too cold, delay its action

Let the yeast dissolve well, which is very important

Then, combine the sugar and salt and mix

Add the butter, eggs, and 2 cups of flour and beat for 4 minutes with a wooden spoon or a special paddle for a stand mixer, scraping down the sides as needed

Add the remaining cup of flour and beat at low speed for an additional minute or until the dough is smooth (the dough will be soft)

Let it rise in a protected place (away from wind, excessive heat or cold), covered with plastic wrap, for approximately 2 hours or 2 and 1/2 hours

Then, deflate the dough with a wooden spoon

Next, cover the dough with plastic wrap and envelop everything in a damp cloth

Refrigerate overnight

The next day, grease a 1 and 1/2 liter mold

Cut off 1/6 of the dough

On a floured surface, shape this portion into a ball and dust with flour

Place the remaining dough on a lightly floured surface

Knead for 1 minute (*)

Shape the dough into a round form 12 cm in diameter

Place it in the mold

Using your fingers, create an indentation in the center of the dough

Then, place the prepared ball of dough on top

Cover with plastic wrap and let rise in a protected place until the dough reaches the edges of the mold (takes approximately 2 and 1/2 hours)

Preheat the oven

Beat the egg with 2 tablespoons of water

Gently, brush the surface of the dough with the egg mixture

Bake at moderate heat for 20 minutes

Cover lightly with aluminum foil and bake for an additional 40 minutes or until, inserting a toothpick, it comes out clean

Let it cool for 15 minutes

Loosen the sides with a spatula and remove from mold

Serve warm.