ingredients:
For a crown of 23 cm and it will remain a little dough with which I realized a small braid.
For the brioche dough:
500 g of flour10 g of salt25 g of sugar9 g of dry yeast or 25 g of fresh yeast1 slightly beaten egg40 g of soft butter40 g of honey200 ml of lukewarm water
For strawberry jam:
100 g fresh or frozen strawberries100 g jam sugar (gelling agent)
For icing syrup:
25 g water25 g caster sugar
Preparation:
The brioche dough:
In a small bowl, put the fresh yeast crumbled or dry yeast and pour a little warm water from the 200 ml of water and keep the rest for kneading. Allow time to prepare the flour mixture.
In a large bowl or in the bowl of your robot, pour the flour, salt and sugar and mix.
Make a well in the center and pour the yeast, the beaten egg, the soft butter, the honey and the rest of the water. Mix well in the center and then add the flour and knead 4 to 5 minutes until you have a ball of smooth and homogeneous dough.
Grease a bump with a little oil, drop the ball of dough and cover with cling film. Let the dough double in volume in a warm place for 1h30.