Sugar Brioche by Cedric Grolet

Heat the milk until lukewarm, add the yeast. Mix.

Pour the flour, salt, 40 sugar and 3 eggs in your food processor bowl.

Start kneading at low speed (2 on a scale from 1 to 6) and add the milk.

Knead for 7 to 8 minutes.

Add the 165 g butter cut in pices and knead 7 to 8 more minutes while icnreasing to speed 4.

Cover with a humid linen and let rise.

After 2 hours, make two doughs, shape them in flat discs and place them in 2 buttered pastry rings.

Let rise for 2 hours and 30 minutes.

After this time, preheat your oven at 170 C / 340 F degrees.

Make deep finger holes in your brioches and place a cube of butter in each hole.

Spread sugar.

bake for 20 minutes.