For 6 people:
250 g flour
100 g butter
3 small eggs
1 packet of yeast
3 tablespoons of milk
2 tablespoons of warm water
2 tablespoons of sugar
1 teaspoon salt
Preparation time: 25 minutes
Cooking time: 25 minutes
Rest: 210 minutes
Total Time: 260 min
 
Preparation
1In a food processor bowl fitted with the dough hook, put the flour, the yeast, the water and the milk. Mix well.
Stir in the sugar, the salt and the eggs slightly beaten and knead to get a smooth dough (about 5 minutes).
2Add the softened butter in several times while continuing to knead.
Continue kneading until the dough comes away from the sides of the processor bowl and becomes elastic. It takes about 5-10 minutes, depending on the robot.
3Roll the dough in the middle of a bowl and cover with a cloth. Let rise until the dough has at least doubled in size. 2:00 may be necessary or more. To accelerate the growth, the bowl can be placed near a heat source, such as a radiator. The heat should not be too important to prevent the butter from melting.
4Then fold the dough and place it on a floured surface. Cut it in 6 pieces of equal size. Form balls with these six pieces. If the dough is too sticky, you can sprinkle flour to form the 6 balls more easily.
5Put the balls on a buttered loaf pan and let the dough rise until it doubles in volume and completely fills the mold for about 1h30.
6Cook the briochs at 160 ° C (gas mark 5), preferably ventilated position, and cold start. By putting the bun in the oven cold, this will allow it to complete its growth, if any. The cake is cooked after 25 to 30 minutes. It must be a beautiful golden color, and if we plant a wooden skewer, it should come out clean. Slightly increase the cooking time if this is not the case.
Finally ... All the softness of the buns is in the lightness of the dough, which must remain a little sticky when placed on the mold. Thus, the cakes will retain its flexibility for two or three breakfasts (stored in a plastic box).