Soft homemade brioche (Print Version)

# Ingredients:

01 - 500 g of all-purpose flour, type T45 or T55.
02 - 60 g of sugar.
03 - 10 g of dry yeast or 20 g of fresh yeast.
04 - 250 ml of warm milk.
05 - 80 g of softened butter.
06 - 1 egg for the dough.
07 - 1/2 teaspoon of salt.
08 - 1 egg yolk for brushing.
09 - 1 tablespoon of milk for brushing.

# Instructions:

01 - Pour the warm milk over the yeast (37°C works best) and let it sit. In 5–10 minutes, it'll get bubbly.
02 - In a big mixing bowl, toss the flour, salt, and sugar together.
03 - Add the yeast mixture and the egg to the dry ingredients. Stir until you've got a smooth dough.
04 - Pop in the butter, piece by piece, while kneading. Keep kneading for 8–10 minutes until it feels soft and stretchy.
05 - Shape the dough into a ball, plop it in a greased bowl, cover it, and let it rest for 1.5 to 2 hours someplace warm.
06 - Punch the dough down to release air, cut it, and shape it how you like. Put the pieces in a greased baking tin.
07 - Cover the dough and wait another 30–45 minutes until it puffs up again.
08 - Brush the top with your egg and milk mix. Bake at 180°C for 20–25 minutes until it looks golden and delicious.

# Notes:

01 - Throw in chocolate chips or raisins for extra flavor.
02 - Good for 2–3 days in an airtight container.
03 - Freezes well for long-term storage.

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