This recipe is for 2 standard brioches. Here in France, we can buy it readyMay b you can find it too but if you would like the recipe. Here:..Active time 40 mins. Waiting time 5-6 hrs for proofing

This is the mould I used. A standard brioche baking pan

Prepare all your ingredients. You will be using partially in 3 stages

Stage 1: put 1 egg yolk. Add 2 heaped table spoons flour

Add 1/2 tbs or 1 tsp sugar

Add the dry yeast or what ever yeast you are using. (8 g)

Add water 2-3 spoons

One hour after. End of stage 1

Cover and leave to rise t double its size 2 hrs or so

Stage 2: put 3 or 4 egg yolks in a free standing mixer. Or by hand. I am lazy

Add I/2 of the sugar

Add the butter

The rest of the water

Add the yeast. Mix

Mix and add 1/2 of the remaining flour

Sticky dense dough

Make a ball cover and let rise again 2 more hrsuntill it doubles in size

This is what is left for stage three

2 hrs after. Punch down your dough and put in the mixer.

Add the zest the yolks and one egg the rest of the sugar. Mix and add the flour in 2-3 times. If the dough is dry add 1 tbsp water or may b 2

Bake 30 at 375 / 180C

Bake 30 mins in a preheated oven 180C

Cut horizontally. I put a tart circle to help me cutting it in equal slices. If you don't have that make a circle with a cardboard.. The height you woul like it