Saffron traditional swiss brioche
Temps de repos
fresh baker's yeast
In a saucepan, heat the milk a little.
Mix the yeast in the barely heated milk.
Pour the sugar into the pan and mix until it melts.
In the bowl of the food processor, pour the flour, salt, butter, saffron, milk and knead until a smooth dough is obtained.
Let stand for 2 hours at room temperature after covering with a damp cloth.
Form a ball then place on a plate covered with parchment paper.
Let sit for 30 minutes.
Preheat the oven to 180 ° C.
Brush with the egg yolk mixed with 2 tsp. of water.
Grid using a knife. Make deep incisions.
Bake for 40 minutes.