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๐—œ ๐—ป๐—ฒ๐—ฒ๐—ฑ ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ผ๐—ฝ๐—ถ๐—ป๐—ถ๐—ผ๐—ป๐˜€ ๐—ฝ๐—น๐—ฒ๐—ฎ๐˜€๐—ฒ ๐˜€๐—ฎ๐˜† ๐˜†๐˜‚๐—บ๐—บ๐˜† ๐—ผ๐—ฟ ๐˜€๐—ผ๐—บ๐—ฒ๐˜๐—ต๐—ถ๐—ป๐—ด ๐—ฑ๐—ผ๐—ป’๐˜ ๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ธ ๐—บ๐˜† ๐—ต๐—ฒ๐—ฎ๐—ฟ๐˜ ๐Ÿ˜๐Ÿ˜ ๐˜๐—ต๐—ฎ๐—ป๐—ธ ๐˜†๐—ผ๐˜‚

Pour warm milk into a deep bowl, then add sugar and yeast, stir, cover and let stand for 15 minutes. Then add oil, vinegar, salt, eggs, mix everything and gradually add flour. Knead a fine, sticky dough, then add the cubes of softened butter and knead with the dough. Leave the dough, covered, to stand, 2 hours.
Divide the dough into 9 balls of 170 grams each. Arrange the balls on a baking tray, which you have lined with baking paper. When you have arranged all the balls, cover them with a kitchen cloth and leave for 30 minutes.
Mix one egg yolk and 1 tbsp of milk, coat the brioches and sprinkle with the sesame.
Bake at 180 degrees, 20 minutes.

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