Fluffy homemade brioche (Print Version)

# Ingredients:

01 - 500 g of all-purpose flour (T45 or T55).
02 - 10 g of dry yeast or 20 g of fresh yeast.
03 - 60 g of sugar.
04 - 1/2 teaspoon of salt.
05 - 250 ml of warm milk.
06 - 80 g of softened butter.
07 - 1 egg to mix into the dough.
08 - 1 tablespoon of milk for brushing.
09 - 1 egg yolk for brushing the top.

# Instructions:

01 - Combine the warm milk (37°C) and yeast. Let it sit for about 5-10 minutes until bubbles pop up.
02 - Toss the flour, salt, and sugar together in a big bowl.
03 - Pour the yeast-milk mix and the egg into the dry ingredients. Stir it together until smooth.
04 - Knead in the butter chunks gradually. Work it for around 8-10 minutes until the dough feels soft and stretchy.
05 - Shape the dough into a ball, place it in a greased bowl, and cover it up. Let it sit in a warm spot for 1.5 to 2 hours to rise.
06 - Gently punch down the dough, split it, and form it into your desired shape. Put it in a buttery pan.
07 - Cover and let it rise again for 30-45 minutes until puffy and airy.
08 - Brush the top with the egg yolk and milk mix. Bake at 180°C for about 20-25 minutes until golden brown and lovely.

# Notes:

01 - You can add chocolate chips or raisins for extra flavor.
02 - Stays fresh for 2-3 days in a sealed bag.
03 - Freezing it will make it last longer.

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