Brioche a Tete

• 15 g fresh yeast, crumbled
• 2 tbsp warm milk
• 375 g

Prepare yeast with milk. Sift dry ingredients on to work surface and make a well. Lightly beat 5 eggs, mix with the yeast and pour into the well. Draw in the flour to make a soft, sticky dough, then lift and throw it until it will form a smooth ball. Place in an oiled bowl and turn to coat. Cover and let rise until doubled in size, 1-1½ hours.

Tur