In a bowl, add the salt then the flour, baking powder and sugar.
Warm the milk in a saucepan and melt the butter in a bain-marie.
Beat the egg into an omelet.
Mix all the ingredients (including orange blossom and granulated sugar) with a spatula in a large bowl until a smooth paste is obtained.
Pour the batter into a large buttered and floured cake tin or brioche tin.
Bake 20 mins.
After 20 minutes, increase the temperature to 200°C and cook for 35 minutes.
Get out of the oven.
Unmold and let cool before serving.
10 MINUTE EASY BRIOCHE
Easy and quick to prepare, without kneading or lifting, it is ideal for breakfast.
INGREDIENTS:
6 people
400g of flour.
45 g of sugar + 1 packet of vanilla sugar.
20 g of fresh baker’s yeast or 2 sachets of instant briochin yeast.
1/2 teaspoon of salt.
300 ml lukewarm milk.
2 tablespoons of orange blossom water.
50 g cooled melted butter.
1 egg.
100 g granulated sugar.