Flaky brioche

Do not put the yeast in direct contact with the salt or sugar as this deteriorates it. Break 3 eggs on these ingredients to start.

Then gradually mix using the hook of your beater for a short while, then add the 2 remaining eggs. Mix again.

When all the ingredients are well mixed, slightly accelerate the speed of the beater, and knead the brioche dough for ten minutes.

Add the 40 g of softened butter, and resume kneading. When the butter is completely incorporated, stop the beater.

Sprinkle the brioche dough with flour and place it on your work surface. Form a nice ball by gathering the outline towards the center, which strengthens its elasticity.

Place the dough in a container. Leave the brioche dough at room temperature for 1 hour to allow the yeast effect to begin.

After an hour, the dough has increased in volume. Put the dough on the work surface, and flatten the ball to expel the carbon dioxide released by the action of the yeast, and replace it with oxygen.

Then make a nice ball again like the first time. Place the brioche dough in a container, and leave it in the refrigerator for 2 to 3 hours so that it hardens.

With the remaining 210 g of butter, flatten it using a rolling pin between 2 sheets of baking paper to make a square, about a centimeter thick.

Take the brioche dough out of the fridge and place it on the work surface. Using the rolling pin, make a square, then place the square butter in the middle.

Fold the corners of the dough towards the center to enclose the butter inside. Roll out the brioche dough gradually to obtain a length 4 times greater (about 50 cm) than the width.

Fold each end towards the center, then fold these two parts over each other. Turn the dough a quarter of a turn. Roll out again the puff pastry brioche gradually.

Fold the puff pastry dough in the same way. Wrap the dough in greaseproof paper or cling film. Put this brioche dough in the refrigerator for 30 minutes.

Prepare 8 cm diameter and 4 to 5 cm high pastry rings. Grease the inside with a small piece of butter, then place them on a baking sheet covered with greaseproof paper.

Take the puff pastry dough, then spread it using the rolling pin, for a width of about 30 cm and a thickness of 0.5 cm.

Place each piece of dough in the middle of a pastry ring to form the individual flaky brioches. Moisten the top of the brioches with a brush and a bit of cold water.

Let the puff pastry brioches develop at room temperature for about 1 hour 30 minutes. The duration depends on your kitchen temperature.

When the puff pastry brioches have doubled in size, gently coat them with a brush and a beaten egg, then place granulated sugar on each brioche.

Bake them in an oven at 180 ° C for about 30 to 35 minutes while monitoring the cooking process. When removed from the oven, remove the pastry rings and let the brioches cool on a wire rack before tasting.