Preparation Method
Mixing the dry ingredients: In a large bowl, combine the flour, sugar, dry yeast and salt. Mix well.
Incorporating the wet ingredients: Make a well in the centre of your dry mixture and add the beaten eggs, yoghurt, warm milk, lemon zest and vanilla. Mix with a wooden spoon until the dough begins to come together.
First rise: Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, until it doubles in volume.
Shaping the dough: After rising, pour the dough onto a lightly floured work surface. Form a sausage shape and divide it into several equal pieces.
Second rise: Arrange the pieces of dough in a previously buttered and floured cake tin. Let rise a second time for about 30 minutes.
Cooking: Preheat your oven to 180°C (thermostat 6). Bake the brioche for about 30 minutes, until it is golden and puffed up.
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How To Make MONTEREY SAUSAGE PIE
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
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