For 1 brioche of 917 g

For ≈ 2470 g

Flour

460 g

1240 g

Salt

2 g

5 g

Régilait Whole Unsweetened condensed milk

150 g

410 g

Whole eggs

100 g

270 g

Régilait Whole sweetened condensed milk

120 g

320 g

Keep the rest of the can for the gilding.

Dry baker's yeast

10 g

27 g

Soft butter

75 g

200 g

In the bowl of the food processor fitted with the hook, place the flour and salt. Dig a well and add the unsweetened condensed milk, eggs, sweetened condensed milk and yeast. Knead for 5 minutes on second speed.
Add the soft butter in pieces and knead for 10 minutes on second speed. Leave to stand for 1 hour at room temperature.
Degas the dough on a lightly floured work surface then roll out the dough to 2 cm thickness, cut out a circle 24 cm in diameter and leave to rise for about 2 hours at 26°C.
Preheat the oven to 180°C (convection heat).
Brush the brioche with sweetened condensed milk and sprinkle with granulated sugar.

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