In bowl of the kneader, pour the flour, sugar and salt, mix.
Make a well and add the eggs, vanilla extract, orange blossom and 80 ml of milk.
Incorporate the leaven and start kneading with the hook at low speed to bring the dough together.
If the dough is still a little dry add the rest of the milk gradually. The dough is then quite sticky. Increase speed to 4-5 and knead for 5 minutes.
Add the butter in pieces while continuing to knead until the dough comes away from the sides of the bowl. It should be smooth, shiny and very elastic.
Roll into a ball and cover with cling film or a towel.
Put to point (1st rest time) for 1h to 1h30 that it doubles in volume.
Grease or line a mold or frame with baking paper (size of the mold: 24 cm x 24 cm).
Degas the dough then divide into 16 dough pieces of 70 g each.
Place the dough pieces in the mould.
Let the brioche double in volume for 45 minutes so that it reaches the edges of the mould.
Preheat oven Th. 170°C.
Proceed to the gilding by brushing with egg yolk and beaten milk.
Bake for 30 minutes until the brioche is golden brown.
Remove from oven and place on a wire rack to cool.
Enjoy !
