Christmas Brioche

1. Stage

Heat the milk. Dissolve yeast in 3 tablespoons of milk, let it stand for about 15 minutes.

2. Stage

Whisk the yolks a little. Add salt, sugar, yolks, 120g of room temperature butter and the remaining milk to the flour. Knead the dough. The dough should be elastic, well come off the walls.

3. Stage

Leave in a warm place to rise for an hour and a half. It depends on the quality of the yeast, it may take longer. The dough should double in size.

4. Stage

Divide the risen dough into four even pieces. From each piece roll out a disk 5 mm thick.

5. Stage

Melt the remaining butter, cooked brown sugar and, if you like, cinnamon.

6. Stage

I shaped it on the baking tray at once. Butter the first disk...

7. Stage

And sprinkle with sugar (and cinnamon). On the first disk - the second disk, grease and sprinkle with sugar, and so on.

8. Stage

Do not grease the last disk.

9. Stage

Place a small glass in the center and cut the dough into eight pieces. Thanks to the cup, the middle remains intact. I apologize for the poor quality of the photo, it was late afternoon, I was in a hurry...

10. Stage

Cut each piece, leaving 1 cm to the edge. Turn out as follows. The thick edge of the slit at the top and out the bottom. Spread. The bigger the cut, the easier it is to do.

11. Stage

Then, with the blunt side of a knife or sushi stick, press a little on the middle. Do not overdo it, the dough is delicate, and you can tear it (which I did, in fact, with one or two petals).

12. Stage

Do the same on each side.

13. Stage

Let the brioche rise for about an hour. Brush with a mixture of egg yolk, 1 tbsp. milk and 1 tsp. sugar. Bake in a preheated 180g oven for 25-30 minutes.