1. Warm milk to medium heat, add sugar and yeast. 2. Stir until yeast has dissolved. 3. Add lemon cest, if using, and 1 egg to the warm milk/yeast/sugar mixture. 4. Sift 500g flour into a bowl and pour in milk mixture, salt and melted butter. 5. Knead to a soft and shiny dough using a mixer or kitchen machine/food processor. The longer you knead, the better/fluffier the result. 6. Form a ball out of dough and let rest covered with a kitchen towel until its volume has doubled (up to 1 hour guesstimate). 7. Separate dough into 3 equal portions, knead again and form long, inch thick rounds. 8. Braid/shape the three dough rolls like you would a pig tail. 9. Mix the second egg with a dash of salt and 1 tsp sugar. 10. Brush surface of dough with this mixture (keep a bit of this mixture for later) and let rest again for 30 minutes. 11. Then bake brioche at 180°C for about 30-45 minutes. In case the surface darkens too soon, cover with aluminium foil. 12. Take brioche out about 5 minutes before it is done and brush with the rest of the egg glaze. 13. Sprinkle with almonds and return brioche (uncovered) to oven. 14. Bake until done. ---------------------------------------------------------------------------
Nutrition
Ingredients
