Ingredients for 4 brioches
100g Canadian flour
160g plain flour
120ml milk
3 tablespoons of sugar
12g fresh yeast
1 egg
40g butter- softened
A pinch of salt
2 drops almond essence
Almond flakes
1 egg to brush
Method
Dissolve the yeast and one teaspoon of sugar in the lukewarm milk. Cover and leave to stand for 10 minutes, until bubbly. Pour yeast mixture to the flour and sugar and mix well. Add the salt, egg, butter and mix together all the ingredients to form a smooth and shiny dough. Form the dough into a ball, transfer into a bowl, cover and let rise for two hours. Divide the dough into 4 pieces, form the braids and transfer in a parchment lined baking tray. Brush the top of the brioches with a lightly beaten egg and let rise for 45 minutes. Brush the top again with the egg and sprinkle with the almonds. Bake at 180ºC for approximately 30 minutes.