Soft Panbrioche, basic dough is a very simple recipe and from which you can make anything, Sugar leavened braids, Stuffed Danubes, Rose Cake… It can be used in savory preparations, simply by removing a percentage of sugar from the dose. A really important help for a housewife with a passion for cooking.. INGREDIENTS

600 g 00 cake flour + the amount needed for kneading;
2 eggs;
200 ml lukewarm milk;
60 ml sunflower seed oil or extra virgin olive oil;
120 g sugar;
Half a cube of brewer’s yeast (fresh I recommend);
1 teaspoon salt

INGREDIENTS

600 g 00 cake flour + the amount needed for kneading;
2 eggs;
200 ml lukewarm milk;
60 ml sunflower seed oil or extra virgin olive oil;
120 g sugar;
Half a cube of brewer’s yeast (fresh I recommend);
1 teaspoon salt Transfer to a pastry board and knead well for about 15 minutes, helping with the backing flour; should result in a smooth, soft mixture;
Form into a loaf , cover with a damp cloth and let rise in the oven with only the light on for 2 hours it should double in volume;
After the rising time has elapsed, transfer to floured pastry board then slightly deflate with your hands and prepare your chosen recipe;
After preparing your recipe, lay it on the baking sheet ( lined with paper) and let it rise again for another hour or so, then brush with egg yolk and a drop of milk and bake ( depending on the recipe) for about 20 minutes at 180 degrees ( preheated oven). Pan brioche tends to dry out very quickly, so always keep it stored under a glass bell, or in a food bag, and use it up 1-2 days. You can prepare the dough the night before: when you get to the first rise, let it rise for an hour or so and then store in the refrigerator overnight. The next day let it acclimatize for a couple of hours and continue as per the recipe.
You can freeze the brioche bun, once baked and cooled completely, perhaps in slices so you can thaw as needed.