Instructions

1. 1

   Dissolve yeast in milk, rest 5 minutes, then mix with 100 g flour for a 20-minute pre-ferment.

2. 2

   Add remaining flour, sugar, salt, yolks, and vanilla, then knead until gluten develops.

3. 3

   Knead in softened butter in 3 additions until smooth and elastic.

4. 4

   Proof 90 minutes, fold once, then chill for 30 minutes for easier shaping.

5. 5

   Shape into a ball, place in mold, and proof 60 minutes until about 80% full.

6. 6

   Bake at 175°C for 35–40 minutes, cool completely, and dust with powdered sugar.

Tips

Nutrition (per serving)