BRIOCHE' 1 kg - butter 120g - water 420 g - fresh brewer's yeast 50 - granulated sugar to taste - honey to taste

Put BRIOCHE' in a spiral mixer with 70% of the weighed water. Dissolve the yeast in a little water and pour it into the mixer. Activate the first speed for 4 minutes, switch to second speed and let the remaining water be absorbed until a smooth and homogeneous mixture is obtained, then add the softened butter (18°-20° C) little by little until completely absorbed.

Leave the dough to rest for 40/50 minutes at room temperature covered with a plastic sheet to avoid skin formation. Break the dough into pieces weighing approximately 130 g, form 12 sticks of approximately 35 cm each, braid in threes to obtain four braids. Place on a tray and then in a leavening compartment at a temperature of 35°C with relative humidity of 85%. Leave to rise for about 120 minutes or in any case until the initial volume is doubled.

Bake at 180°C for about 20 minutes (16 minutes with the valve closed and 4 minutes with the valve open). Leave to cool and then brush with melted honey and decorate with granulated sugar.