for 5 pieces

Dough

200 g	zopf flour
½ tsp	salt
½ tbsp	sugar
¼ cube	yeast (approx. 10 g, crumbled
¼ dl	milk
1	egg
1 tbsp	Fine Food Miel de Fleur d'Oranger
1 sprig	rosemary, finely chopped
75 g	butter, cut into pieces, soft

To shape

1	egg, beaten

To bake

100 g

Fine Food Beurre à la Fleur de Sel de Guérande

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the milk, egg, honey and rosemary. Knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 2 hrs.

To shape

Take 330 g of dough and divide into 5 portions, shape into balls, place in the prepared tin. Flour the handle of a wooden spoon and press gently into the centre of each ball. Shape the remainder of the dough into 5 smaller balls, place in the hollows. Cover and leave to rise for a further 45 mins. Glaze the brioches with egg.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, serve lukewarm with beurre.

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