A classic French pastry-bread kneaded with plenty of butter and eggs, mildly sweet and silky in texture. It's happily enjoyed with jam and tea at breakfast tables, and on its own in the afternoon.
Dissolve the yeast and a pinch of sugar in warm milk and let it foam for 10 minutes.
Knead the flour, sugar, salt, egg and yeast mixture into a smooth dough; then keep kneading while gradually adding the softened butter.
Cover the dough and let it rest first at room temperature for an hour, then in the refrigerator for at least 4 hours or overnight.
Place the cold dough into the mold as a braid or ball, let it rise at room temperature for 45 minutes, brush with egg yolk and bake in a preheated oven until golden.
Important: The butter needs to be added to the dough gradually at room temperature, otherwise the dough will become greasy and sticky. Contains gluten, egg, and dairy products. Stays fresh for 2 days at room temperature; you can slice and freeze the rest.
Resting the dough in the fridge for at least 4 hours after kneading lets the butter soak thoroughly into the dough and makes shaping easier.
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