A classic French bread enriched with plenty of butter and eggs, with a slightly sweet, silky crumb. Enjoy it with jam and tea for breakfast or on its own in the afternoon.
Dissolve the yeast and a pinch of sugar in the lukewarm milk. Let it sit for 10 minutes, until foamy.
Knead the flour, sugar, salt, eggs and yeast mixture into a smooth dough. Gradually add the softened butter and continue kneading.
Cover the dough and let it rest at room temperature for 1 hour, then refrigerate it for at least 4 hours or overnight.
Place the cold dough in the pan as a braid or a ball and let it rise at room temperature for 45 minutes. Brush with egg yolk and bake in a preheated oven until golden.
Important: Add the butter to the dough gradually at room temperature; otherwise, the dough can become greasy and sticky. Contains gluten, eggs and dairy. Stays fresh at room temperature for 2 days, or slice and freeze it.
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