Christmas shells or Brioche with 2 heads of the Hauts de France

Ingredients

For 6 servings

• •540 g 540 g flour
• •2 pincée 2 pinches of salt
• •60 g 60 g sugar
• •1 1 eggs
• •100 g 100 g milk
• •150 g 150 g of water
• •40 g 40 g fresh baker's yeast
• •80 g 80 g of soft butter
• •140 g 140 g of grain sugar
• •1 1 eggs

Method

1. 1.Dilute the yeast into the warm milk for 10 min.
2. 2.Knead the flour with the soft butter, sugar powder, yeast diluted in milk, water, beaten egg and salt for a long time (by hand or with a hooked robot).
3. 3.When the dough is well homogeneous, shape it into a ball and put it to rise in a floured salad bowl. Place a cloth on it and let the dough rise for 45 min.
4. 4.Knead again for 5 minutes.
5. 5.Return to a ball and let the dough be put up again under a cloth for 45 minutes.
6. 6.Shape the Christmas shells: divide the dough into 4 and make a long shape with 2 heads.
7. 7.Place on a floured oven plate and let rest under a cloth for 35 minutes.
8. 8.Preheat oven to 200°C (thermostat 6-7).
9. 9.Doer with the egg beaten with a brush and sprinkle with sugar in grains.
10. 10.Bake for 30 minutes.