• Place your Flexipan® Tree Mold on the top of your Medium Perforated Baking Sheet. Set aside.

BRIOCHE PREPARATION

• Add the milk into a microwave safe bowl. Heat for 30 seconds or until the mixture is lukewarm. Transfer it to the bowl of your stand mixer. Mix in the active dry yeast and let it set for 10 minutes.
• Add the rest of the ingredients in this order: Greek yogurt, egg yolks, sugar, all-purpose flour and sea salt.
• Mix with a dough hook for about 2 minutes on the lowest setting of your stand mixer. Once the ingredients are almost combined, increase the speed to the second lowest setting and knead for 5-8 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. 
  

RISE & ASSEMBLY

• Place the dough rolled into a ball into a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 90 minutes in a turned off preheated oven (100F/37C). It will double in size.
  
• Once the dough has doubled, scrape it out onto the Roul'Pat™.
  
• Knead lightly into a ball. Weight your dough and divide it into 10 segments (Mine was 26.10oz / 740g so 2.61oz / 74g each).Take each segment and roll it into a ball.
  
• Arrange each one into your Tree Mold. Starting with 1 at the top, then 2, 3 and 4. Let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C).
  

BAKE!

• Preheat oven to 350F/180C.
• Brush the milk/sugar mixture on top and sides of the brioche.
  
• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 12min). It is ready when golden brown and does not feel hallow to the touch.
  
• Once your Egg Yolks French Brioche is out of the oven, let it cool down directly in the mold 10 minutes before demolding onto your cooling rack. Enjoy & Bon Appétit!