INGREDIENTS

• Flour 0000 500 gr.
• 25 g fresh yeast (or half a dry envelope)
• Salt 1 tbsp.
• Sugar 50 gr.
• Butter (butter) 25 g.
• 100 cc milk.
• 125cc of water.
• 1 egg, 1 u.

INSTRUCTIONS

1. Make a crown out of the flour. In the center, gradually add salt, sugar, yeast, milk, and water. Knead and dissolve.
2. Add the ointment butter and knead until the brioche is smooth and soft.
3. Set aside for 15 minutes.
4. Cut 30 gr rolls and shape them, let them rest on a buttered baking sheet until they double in volume, brush with beaten egg, and bake for 10 to 15 minutes at 200 degrees.
5. Remove from oven a few minutes before the end of cooking time, coat with egg again, and return to oven until done! Around 50 people show up.