In France, breads and viennoiseries are very appreciated. We don’t eat brioche every day but we like it for the weekend, especially for Sunday’s breakfast. We like it with good French butter and jam. —Tasty and Frenchy
To start, pour 1/4 cup of flour and 1/2 cup of almond milk in a sauce pan. Mix with a whisk at medium heat. Remove from heat when preparation is boiling. Cover and let it cool.
In a small bowl. Poor 1/4 cup almond milk, warm a little bit in the microwave, it must bit warm. Add the packet of yeats. Stir and let it for 10 minutes.
After it, in a big mixing bowl, add the flour, salt and sugar. Pour the milk mixture in the bowl, egg and the yeast.
Start to knead for about 10 minutes. When the dough comes off, add the butte in cubs. Knead again for 10 minutes. Form a ball and place it in an other big bowl cover with olive oil. Recover with a kitchen towel and let it grow for 1h30.
After this, the dough will have trebled in size. Take it and knead for 2 minutes. Cut it in three or four pieces. Put them in a rectangle mold cover with olive oil. Place in the (cold) oven. Let it for one to one and a half hour.
Remove from the oven and turn on the oven at 380°F. Beat the egg yolk and brush with it the top of the dough. When the temperature is reached, place the brioche in the oven and let it cook for 45 minutes.