•INGREDIENTS:
300 ml of hot milk
18g fresh brewer’s yeast
100g of sugar
2 eggs
100 ml sunflower oil
800g flour
6g of salt
For the cream:
400ml of milk
70g of sugar
1 egg
8g vanilla sugar
20g cornstarch
15g of flour
15g of butter
1 egg yolk
•INSTRUCTIONS:
Mix the milk with the fresh brewer’s yeast, sugar, eggs and seed oil. Add flour, salt and mix well. Brush the dough with oil, cut a cross into the dough, cover with plastic wrap and let rise for 3 hours, or until doubled in size.
Divide the dough into balls, transfer them to the mold, cover with the tablecloth and let them rise for 30 minutes.
Pour the milk, egg, sugar, vanilla sugar, cornstarch and flour into the saucepan. Stir over the heat until the cream is compact and add the butter.
Crush the sandwiches and pour the cream over them in spirals.
Brush the dough with egg yolk and bake them in the oven at 190° for 30 minutes.
Sprinkle the icing sugar over the brioches and serve
