Brioche

For the brioche recipe, dilute the yeast in slightly warmed milk. Sift flour and mix with salt and sugar. Pour the yeast into the flour, add the lightly beaten egg and knead the dough with your fingers. When the dough becomes homogeneous, put it on the table, without worrying that it is too sticky - at the end of the kneading, there will be no sticky dough on the table.

Rub the dough on the table, tearing it with your hands, while moving your hands in opposite directions (left up, right down and vice versa). When the dough is completely "smeared" on the table, collect it with a scraper or wooden spatula, from the edges to the middle. And now you can start a new stage of kneading.

The dough is still sticky and clings to the table very well, like suction cups. With the fingers of both hands, it is necessary to pick up the dough from below and pull it slightly towards you, while stretching the edge with your fingers to the sides. Lower the drawn edge down, covering the edge adhering to the table like a hood. Turn the dough 90 degrees and roll up the same stretching, covering the edge stuck to the table. Continue kneading the dough for 25 minutes.

When the dough becomes evenly mixed and viscous, stretch it into a cake and put chilled butter cut into cubes on top. Also, as in the beginning, tearing the dough, rub it on the table. Then collect with a spatula from the edges to the middle and knead again, picking up the edge, stretching and covering like a hood, remembering to turn the dough 90 degrees. Continue kneading for another 10 minutes.

Transfer the prepared dough to a bowl, cover with a film and put in a warm place for 1 hour 30 minutes. After the dough has risen, place the dough evenly in a bowl or other flat container with sides. Cover the dough with a lid or film and refrigerate for 15-20 hours.

The next day, take out the dough, fold it in half and cut into pieces weighing 40 g, you should get about 13 pieces. Roll the pieces of dough into balls, put on a floured table, cover with plastic and let stand for 20 minutes.

Meanwhile, grease the baking dish with butter and sprinkle with flour. After 20 minutes, cut off 1/3 of each ball and shape into two balls. We put the larger ball on the bottom of the greased form, make a recess in the middle and place the small ball in it. And so we do with all the buns. Forms with brioche buns put on a baking sheet and leave warm for 1 hour. When the buns come up, grease with a beaten egg and bake in an oven preheated to 220 degrees for 12-15 minutes.