Preparation

• In a bowl, mix 100 grams of flour with the warm milk and yeast. Stir well until homogeneous and let it rest covered with a cloth until it doubles in volume or bubbles appear, approximately 30-45 minutes.
• In another bowl, add the remaining flour, the whole eggs, salt, and sugar. Knead the mixture until all ingredients are well integrated. Add the softened butter and continue kneading until the dough is smooth and homogeneous.
• Add the preferment we prepared and continue kneading the dough for a minimum of 8 minutes until it is elastic and well combined.
• When the dough has a certain consistency, transfer it to a floured countertop and stretch and fold it (according to the Bertinet method) for about 10 minutes. The dough should be smooth and manageable, tacky but not too sticky. It should pass the windowpane test. If necessary, let it rest for 5 minutes and knead again until it reaches the correct consistency.
• Form the dough into a ball and let it rest in a slightly oiled bowl for an hour and a half, or until it doubles in volume. Depending on the room temperature, it may need more time.
• Roll out the dough on a lightly floured surface. Gently stretch it and proceed to fold it. Then, divide it into 6 equal portions.
• Shape each piece to create surface tension, forming small, firm balls.
• Line a baking tray with parchment paper and place the pieces directly on it. Let them rest, covered with a cloth, for about 40 minutes until they increase in volume.
• Half an hour before baking, preheat the oven to 180°C to ensure even cooking.
• Separate the egg white from the yolk of the reserved egg and use only the yolk for brushing.
• Brush the brioche with egg yolk and sprinkle sugar on top to give them a shiny and sweet finish.
• Bake the brioche at 180°C for about 15 minutes, incorporating steam, to achieve a fluffy texture and a golden color.