Brioche parisienne

500 gr flour (type 55)

7 eggs

6 ml milk

30gr sugar

15gr yeast

350 butter

break 6 eggs into the flour

6 ml warm milk, with 15 gr salt, 15 gr yeast, all together

through it into the flour/egg mix

mix throughly 10 mn (preferably with a machine)

when the dow is mixed, elastic and sticky 

mix in the 350 gr butter and 30gr sugar

then mix more for another 10 minutes

let in a warm place, 20/22 degree covered with a cloth for two hours.

knock it down a little reform it and let rest again in the fridge for at least 6h but no more than 24.

cut in two thirds for the body and one third for the head.

make one ball witht he bigger part, place it in the tin.

make a whole in the middle with 2 wet fingers.

make an oblong rounded tube that you insert in the whole, it should hardly be higher than the rest.

use csissors to cut hte sides of the brioche deeply allowing the brioche to rise better. 

using a brush, but some egg wash, then again just before plaing winto the oven.

180 degrees for 35 minutes.