So French

Delicious for breakfast or for a snack, Cyril Lignac’s delicious ultra soft sugar brioche recipe will delight the whole family.

It’s up to you to make an easy and Frenchy recipe at home !

Ingredients :

To make 10 small sugar brioches, you need :

For the brioche dough:

280g flour

30 g caster sugar

5 g salt

12 g of baker’s yeast

3 medium sized eggs

230g butter

For the gilding:

1 egg + 1 yolk

1 tablespoon of water

100g granulated sugar

The steps of preparing Cyril Lignac’s sugar brioche

Step 1: in the bowl of your mixer fitted with a hook, mix the flour, sugar, salt, then the yeast on speed 1.

Step 2: add the eggs little by little and mix until you obtain a homogeneous paste. Then knead at speed 2 until the dough comes away from the sides of the bowl.

Step 3: Knead again at speed 1, adding the diced butter, until completely incorporated. Then iron at speed 2 until the dough comes away from the sides of the bowl.

Step 4: set aside for 1 hour at room temperature, then divide the dough into 10 balls. Film them and reserve them for 1 hour in the refrigerator.

Step 5: preheat the oven to 30°C (thermostat 1), then turn it off and wait 5 minutes.

Step 6: then put the brioches on a baking sheet covered with a baking sheet, putting them in the oven for 25 minutes. Take out your buns and raise the oven temperature to 165°C (thermostat 5/6).

Step 6: For the glaze, mix the egg, egg yolk and water in a bowl. Using a brush, brown the buns and sprinkle with large grains of sugar.

Step 7: Bake for 20 minutes.