Ingredients:

4 eggs
500 gr of Manitoba flour
500 gr of 00 flour
400 gr of whole milk
200 gr of sugar
200 gr of butter
2 cubes of yeast
20 gr of salt
1 packet of vanillin

Sicilian brioche

Preparation:

In a bowl, put all the ingredients except the milk and, with a robot with whips, work slowly adding the milk until the dough does not come off from the walls (about 15 minutes).

Now let rise covered, so long as everything will triple. You can even knead in the morning and bake in the afternoon; or knead in the evening and bake the next morning.

Then divide the dough into many equal parts, forming round sandwiches and on them, in the center, drill a hole with your fingers wet with water and insert another smaller sandwich (see photo above).

Brush with sweetened milk or beaten egg with a little water, put on paper-oven and bake at the top of the oven for 20 minutes at 200 ° C.

Tip: to form the brioches wet your hands with water, do not add flour.

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