Arrange the flour in a bowl, then pour the powdered milk (or powdered candies galatine), crumbled yeast, honey and milk at room temperature in the center and mix.
Then add sugar and vanilla seeds and mix well.
Then add the egg yolks, 1 at a time.
Finally add the softened butter and then the salt, working until a firm and homogeneous mixture is obtained.
Pirlate the dough well to create a nice round ball, it will take at least 15/20 minutes until the dough fits together, then cover the bowl with cling film, let stand for 1 hour.
Take the dough and divide it into 7 equal parts (they should weigh about 85 g each), then pirlate each piece to form balls.
Place one in the center of the mold (after having buttered it), then crush the others by stretching them a little and arrange them radially around the central ball, to create a flower.
Cover with plastic wrap and let rise at room temperature for about 4 hours or until the dough has doubled in volume.
Take the mold back, brush it with the yolk and milk emulsified together and sprinkle with the sugar granules.
Then cook for about 30 minutes in a static preheated oven at 165 ° C.
The fior di latte brioche is ready: let it at least cool before serving.
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