Put to point (1st rest time) for 1h to 1h30 that it doubles in volume.
Grease or line a mold or frame with baking paper (size of the mold: 24 cm x 24 cm).
Degas the dough then divide into 16 dough pieces of 70 g each.
Place the dough pieces in the mould.
Let the brioche double in volume for 45 minutes so that it reaches the edges of the mould.
Preheat oven Th. 170°C.
Proceed to the gilding by brushing with egg yolk and beaten milk.
Bake for 30 minutes until the brioche is golden brown.
Remove from oven and place on a wire rack to cool.
Enjoy !