Cognac Sweet Brioche

Preparation

1. Mix all the ingredients for the preferment well and stir until homogeneous. Let the mixture rest, covered, until it doubles in volume, approximately 1-2 hours.
2. To prepare the dough, mix the flour with the salt in a large bowl. Incorporate the softened butter and knead until there are no lumps and the mixture resembles small bread crumbs.
3. Beat the egg with the brandy until well integrated. Add the preferment to this mixture and incorporate everything into the previously prepared dough. Knead for a few minutes until you obtain a homogeneous texture.
4. Let the dough rest for 10 minutes, covered with a clean cloth.
5. Turn the dough out onto a clean, lightly floured surface. Knead gently for only 15 seconds to develop the gluten.
6. Let the dough rest in the bowl, covered, for 15 minutes.
7. Repeat the process: turn the dough onto the counter and knead gently for only 15 seconds.
8. Let the dough rest in the bowl again for 15 minutes, covered.
9. Turn the dough onto the counter and give one last gentle kneading for 15 seconds.
10. Let the dough rest in the bowl for 30 minutes, covered.
11. Turn the dough out onto the countertop, gently stretch it, and fold it like an envelope.
12. Let the dough rest in the bowl for another 60 minutes, covered with a clean cloth.
13. Turn the dough out onto a lightly floured countertop and divide it into 12 equal portions.
14. Shape each piece into a ball to create surface tension and form a regular spherical shape.
15. Place a sheet of baking paper on a tray and arrange the pieces so they do not touch. Let them rest, covered with a cloth, until they double in volume, approximately 1 hour.
16. Half an hour before baking, preheat the oven to 200 ºC to ensure it is at the right temperature when the pieces are ready.
17. Brush the pieces with a little cognac and sprinkle sugar on top to give them a sweet touch.
18. Bake the pieces at 200 ºC for approximately 15 minutes, until they acquire a golden color.