Brioche with mint

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Ingredients for 3 brioches :

500 g of wheat flour (type 55)
50 g of white powdered sugar
12 g of fine salt
15 g of fresh yeast
6 eggs
200 g of butter
7-8 branches of fresh mint
small brioche molds
grid

Step 1. Pour a little warm water in a cup, to thin out the yeast. Remove the leaves from the mint branches and rinse under water before finely mincing.
Step 2. Pour the flour in a salad bowl (or on a marble top). Dig a little fountain in the middle, place the salt, the sugar and pour the thinned out yeast, break the eggs one after another as you mix. Knead until the paste is supple and no longer sticks.
Step 3. Incorporated the butter and the chiseled mint leaves. Knead again, until the paste is smooth and shiny.
Cover up with a cloth, let sit for one hour, make another ball (" give it another turn ") and let sit another 20 minutes.
Step 4. Cut into little pieces of 300 to 400 g and place in the brioche molds. Cover up with a cloth and let the brioche rise until the dough doubles in volume.

Preheat the oven for 15 minutes to 175 °C.
Bake for 20 to 25 minutes.
Unmold the brioches on a grid until they cool off.