Brioche

Method

1. In a bowl, add flour and sugar. Crumble the fresh yeast. Add the grated lemon zest and vanilla seeds.
2. Start the stand mixer with the hook. Gradually add water. Add salt and egg yolks one at a time.
3. Let the mixer run until the dough is elastic and pulls away from the sides.
4. Add butter bit by bit, waiting for each piece to be absorbed before adding the next. Stop the mixer and scrape the sides with a buttered spatula. Continue until all butter is incorporated and the dough is smooth.
5. Transfer the dough to the work surface and fold it a few times. If it's too sticky, let it rest for a couple of minutes.
6. After resting, fold again and shape into a ball. Place in a bowl, cover with plastic wrap, and let rise for 3.5 hours at 26–28°C (or in an off oven with a pot of hot water).
7. After the first rise, transfer the dough to the counter. Cut the dough into 50g pieces.
8. Shape each piece into a ball (benching) to make small brioche.
9. For the topknot version: take a 45–50g piece, shape into a ball, and make a dent with your little finger. Place it in a small mold.
10. For the braided version: take 100g of dough, divide into three, roll into ropes, and braid. Tuck the ends underneath.
11. Arrange all brioche on a baking sheet with parchment paper. Let rise for another hour.
12. Mix an egg yolk with cream and brush the brioche.
13. Bake in a preheated static oven at 180°C for 20 minutes.
14. (Optional) Fill the brioche with jam or hazelnut cream.