Recipe for Soft Brioche with Stretchy Crumb

Take a small bowl and pour in the yeast, add one tablespoon of sugar and two tablespoons of water. Mix and let it foam for 15 minutes.

In a bowl, add the flour, sugar, salt, vanilla sugar, and soft butter. Mix well with the tips of your fingers.

Pour the yeast, which should have a frothy texture. Mix.

Heat the milk and gradually pour it over the dough. Mix well and knead by hand until you have a smooth and homogeneous dough. The dough should come away from the sides of your container.

Cover the container with plastic wrap and place it in a warm spot in your kitchen or in your oven at 30°C. Resting time: 2 hours. Your dough should double in size.

Once the 2 hours have passed, punch down the dough gently with your fingertips. Dust your work surface with flour and place the dough on it. Similar to puff pastry, perform folds: fold one third of the dough towards the center and then fold the remaining two thirds over it. Turn the dough a quarter turn and repeat the process 3 times. Finally, shape the dough into a log.

Cut into pieces 5 cm long. Take a piece and, with your rolling pin, roll out the dough. This is the stage where you can add chocolate pieces.

Then roll your dough. Do the same with all the pieces of dough. You will get small buns shaped like milk loaves.

Place on a tray, cover with a cloth, and let rise for an hour.