BRAIDED BRIOCHE MADE WITH PANDORA

Knead all the ingredients together with a kneading machine, until you obtain a velvet smooth dough.

Shape the dough into a ball, cover it with a plastic cloth and let rest for 25-30 at room temperature.

Divide the dough into 150-g portions, shape each portion into a ball and let them rest at room temperature for 10 minutes.

Roll each portion into a sort of rope and braid them three by three.

Let leaven in the proofer room for 60-80 minutes at 28-30°C, with relative humidity of approximately the 80%.