250 g of Molino Rossetto organic 00 flour
75 g of warm water
3 g of Molino Rossetto brewer’s yeast
2 tablespoons of sugar
40 g of honey
2 eggs at room temperature
100 g of melted butter
A pinch of salt
Vanilla seeds
To decorate:
An egg yolk
A tablespoon of milk
Grains of sugar


Put in a bowl flour, sugar, vanilla and brewer’s yeast. Beat the eggs with melted butter, warm water and honey. Add liquid ingredients to the solid ones, blend and add salt. Blend until the dough will be smooth.
Cover the ball with clingfilm and let the dough rise for 2 hour at room temperature.
Put the covered ball in the fridge and let it rest from a minimum of 24 hours to a maximum of 5 days. We suggest to you to let the dough rise for 12 hours.
Remove the dough from the fridge. My dough was very fluid and I added some flour. Form the dough into 4 buns, and lay them down in a plumcake mould covered with baking paper. Let them rise in a hot place for 3 hours or so.
Preheat the oven to 180°C. In a little bowl beat the egg yolk with milk and paint the surface of the brioche. Dust with sugar grains and bake to 180°C for 25-30 minutes, until they will be gold.
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