Brioches

1

Mix the ingredients to form a homogeneous mass that doesn't stick

2

Let it rest for 20 minutes, covering the bowl with a damp cloth

3

Knead the dough again for 10 minutes

4

Divide the dough into 5 balls of 500 g, and let them rest in the refrigerator for 12 hours

Let it rest for 12 hours in the refrigerator

5

Shape each ball into a brioche and place them in a greased pie dish

6

Let the brioches rise for about an hour and a half (or less, if the room temperature is above 24°C)

7

Brush the tops of the brioches with beaten egg and bake in a preheated oven at 180°C for 35 to 45 minutes.