° 260 gr of whole milk
° 70 gr of rapeseed oil
° 1 bag of vanilla sugar
° 380 gr of flour
° 60 gr of sugar
° 5 gr of salt
° 1 sachet of baker's yeast
Heat the milk for 25 seconds in the microwave (be careful not to heat it, otherwise you will kill the yeast !!)
Melt the baker's yeast in the lukewarm moche and leave to set for 10 minutes
In a bowl, combine the flour, sugar, salt and vanilla sugar
Add oil and mix
Gradually add milk / yeast
Knead until you obtain a homogeneous and smooth dough
Place your ball of dough in a salad bowl, cover with a tea towel
Preheat the oven th 6 to 180 °
Leave to rest for 1h30 (in a warm place) your dough should have doubled in volume
Butter the mold, add a baking sheet, on the lightly floured work surface
Degas the dough with the palms of your hands
Divide and form regular dough balls and place them in your mold, spacing them slightly
Leave to stand for 20 minutes, using a brush to brush your brioche with milk
Bake for 25 minutes
ENJOY !
