Place the dough pieces in the mold and let them rise again for 45 minutes, ensuring they expand to touch the mold’s edges.
Preheat the oven to 170°C (338°F).
Brush the risen dough with the egg yolk and milk mixture for a golden glaze.
Bake in the oven for 30 minutes or until the brioche turns a lovely golden brown.
Once baked, remove the brioche from the oven and transfer it to a wire rack to cool.
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