Ingredients :
- 5 g yeast
- 250 g flour
- 1 pinch of salt
- 25 g caster sugar
- 3 eggs
- 125 g unsalted butter

Pour the rehydrated yeast with a little milk or water to the center of the flour. Sprinkle the salt and sugar on the outside to avoid contact with the yeast.
Stir in beaten eggs to the mixture.
Beat vigorously to make the dough elasticity.
Stir in the butter and place the dough in a container.
Cover with plastic wrap and place in the oven for 30 to 40 minutes at 25/28 ° C
When the dough has doubled in volume, break it by folding in on itself.
Put into a ball and façpnnez.
Bake until the height of the mold.
Bake at 180/200 ° C (gas mark 6/7) and check for doneness by pricking the tip of a knife should come out dry.

Chef's tip :
Regained, the dough with a clean damp cloth or plastic wrap.
The salt should never be in direct contact with the yeast, it kills the yeast.