15 g fresh yeast
60 g milk
60 g flour
Dissolve yeast in warm milk. Add flour and combine. Leave covered in a warm place until it doubles it’s volume.
250 g flour
150 g eggs (that is about 3 large eggs; if they weight more, save the rest for finishing)
4 g salt
15 g powdered sugar
120 g butter, at room temperature
Add all the ingredients to the starter and knead into smooth dough. Kneading by hand will take about 20 minutes After you’re done, measure 2 250 g pieces of dough. Flatten each piece into ellipse shape.
Fold longer sides.
Place rolled dough into slightly oiled loaf pan. Cover and leave in a warm place until it fills the hole pan.
If you have any remaining dough make brioches. I had enough for two. When the dough is fully risen, spread the remaining egg on top. Bake in a preheated oven on 180°C for about 25-30 minutes.