Brioche Easter nests with honey and jam

• 250 g flour
• 10 g fresh baker's yeast
• 40 g sugar 1 egg + 1 yolk for gilding
• 100 ml warm milk
• 50 g soft butter
• 1 pinch salt
• 2 tablespoons Maison Perrotte honey
• 6 teaspoons Maison Perrotte strawberry or apricot jam
• Chocolate eggs for decoration or puffed cereal balls

 Prepare the brioche dough:

• Dissolve the yeast in the warm milk.
• Mix flour, sugar and salt, then add egg, honey and milk/yeast mixture.
• Knead for 5 minutes, then add the soft butter.
• Continue kneading until you obtain a smooth dough.

Allow to rise:

• Shape into a ball, cover with a tea towel and leave to rise for 1h30 until doubled in size.

 Shaping nests:

• Deaerate the dough and divide into 6 pieces.
• Shape into strands and twist into a crown.
• Place on a baking sheet and leave to rise for 30 minutes.

 Cooking :

• Preheat oven to 180°C.
• Brush the brioches with egg yolk, then bake for 15-20 min until golden brown.

 Garnish and decorate :

Let cool, then add a spoonful of Maison Perrotte jam to the center of each nest. Garnish with chocolate eggs for a festive touch!