Recipe for Puff Pastry Brioche

Preparation of the ingredients: Place the flour, salt, and sugar in a mixing bowl. Make a well and add the eggs. Mix, then add the crumbled yeast. Mix again until you obtain a smooth dough. Then add the softened butter in pieces and mix until it is fully incorporated into the dough.

Let the dough rest for at least 2 hours in a warm place (25 to 30°C), or place it in a slightly warm oven if it's too cold at your home.

Shaping When the dough has doubled in volume, take it and knead it to release the air. Then reform it into a ball, wrap it in plastic wrap, and place it in the refrigerator for 12 hours. If the dough is a little too sticky, add a bit of flour, but be careful, the more difficult the dough is to handle (thus sticky), the softer it will be!

The next day, take the butter and spread it to form a square about 3 mm thick. Then take the brioche dough, roll it out to create a rectangle twice the size of the butter and about 3 mm thick. Place the butter in the center of the dough, then fold the edges of the dough over the butter (the top third and the bottom third should cover the butter). Then roll it out again to reform a long rectangle. Fold it again into thirds by bringing the edges to the center and place it in the refrigerator for 20 minutes. Next, turn the dough a quarter turn and roll it out again, repeating the same process.

Cooking After the second folding, take the dough out of the refrigerator, roll it out to form a large rectangle, then roll it up tightly, making sure to wet the edges so that the dough sticks. Cut into 6 equal portions and place them in a buttered cake pan, alternating them left and right (the dough will not fill the entire space, but don’t worry, it will rise during baking). Let it rest for 1 hour. Brush the dough with beaten egg and bake for 30 to 40 minutes at 200°C, keeping an eye on the cooking.