Difficulty: Medium (3/5)
Generously butter the brioche mold with 20 g butter. Soften the remaining 125 g butter without melting it. Warm the milk slightly and dissolve the yeast in it.
Heap the flour on a clean work surface and make a well in the center. Add the sugar, salt, and eggs into the well.
Knead by hand, gradually incorporating the yeast-milk mixture. Work in the softened butter until the dough reaches a smooth, bread-like consistency that no longer sticks to your hands.
Shape ¾ of the dough into a ball and place it in the mold. Form the remaining ¼ into a pear shape, press it into the center of the ball, and snip the edges with scissors.
The dough should fill about one-third of the mold. Cover with a clean tea towel and let rise in a warm, draft-free spot until it fills the mold.
Bake in a preheated medium oven (th. 5/6 or 210°C). Avoid opening the door for the first 15 minutes to prevent the rise from stopping prematurely. Bake for 30 minutes until golden brown.
Source: Good Desserts
