First, melt the butter in the hot milk and let it cool.
Put the flour in a bowl and crumble the yeast in the center.
Add the sugar, vanilla, egg and warm milk and start kneading.
Once you have a homogeneous and well-strung dough, transfer it to a lightly greased bowl of butter, cover with cling film and leave to screw for at least 2 hours or until doubled.
Take the dough, divide it into 12 equal parts, lay them to obtain uniform balls, then let it rest for 30 minutes, under a clean cloth.
Take the balls again and, one at a time, roll them out, fold them into a crescent, then make 2 cuts on the rounded part, as in the photo.
Pull the outer corners up a little, then bring the central part back over the dough to create the bow.
Proceed like this for all the balls, so as to find 12 flakes.
Arrange the flakes on the baking sheet lined with parchment paper, slightly spaced apart, then cover with a cloth and let them rest for another 30 minutes, finally bake for about 12-15 minutes or until golden brown in a preheated static oven at 180 ° C.
The brioche flakes are ready: let them cool, decorate with icing sugar and serve.
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