How to cook
Dissolve the yeast in 5.07 fl oz (150 ml) of milk with a spoonful of sugar. Leave it to activate for 7-8 minutes.
Beat the eggs lightly with the sugar, a pinch of salt and the rest of the milk. Pour the butter over them - melted, but not hot. The activated yeast is also poured.
Sift the flour and mix/knead everything with a mixer with dough attachments, as it would be difficult to make this kind of soft, sticky dough with your hands. Kneading with the appliance lasts from 5 to 8 minutes.
As it is in the bowl, cover the brioche dough with a towel and leave it to rise in a warm room for 1 hour, then knead it again for 1-2 minutes and spread it out in a round pan with a diameter of 11″ (28 cm) and cover it with baking paper. Make light indentations with your index finger and let it rise again for about 1 hour and 20 minutes in a warm place.
Preheat the oven to 390°F (200 degrees). The butter and brown sugar are put on very low heat, just enough to melt the butter and the brown sugar to remain in its crystal form.
Pour this sugar and butter mixture over the risen brioche. Be careful not to make sudden movements and shake the pan, because the dough is very sensitive and may flatten. Carefully put in the preheated oven and bake it for 25-30 minutes or until it aquires a dark golden brown color.
Remove the prepared Danish brioche from the pan and leave it to cool on a wire rack. It can also be consumed slightly warm when the aroma of butter is strongest.
Incredibly airy and fluffy on the inside and crispy, buttery and sugary crust on the outside.