Parisian brioche with Poitou-Charentes PDO butter
Here is the recipe for the famous and delicious Parisian brioche! After 3 days, the Parisian brioche still tastes amazing, fresh almost like just out of the oven. Super moist, super cute, be ready to get a wow effect with it on your breakfast table!
Add the flour, sugar, salt, and yeast to a bowl. Add 3 eggs and knead slowly for about 5 minutes.
Add the butter cut into pieces. Knead again for about 3 minutes. Cover the bowl with a clean cloth and leave to rise in a warm, humid place for 2 hours.
Then work the ball of dough on a floured work surface. Form a big ball and a small one.
Grease the tin and first place the large ball in it, then the small one on top, gently pushing it in.
Cover again with a cloth and leave to rise for a further 2 hours.
Preheat the oven to 180 °C. Combine the egg yolk and milk in a bowl. Gently brush the brioche with this egg wash. Bake for around 30 minutes.
Leave to cool on a rack before eating.