Pour 2 teaspoons of yeast in a bowl, add 2 tablespoons of warm water. Stir and leave for 5-10 minutes.
In a small bowl, combine the softened butter and sugar.
Mix until the mixture is smooth and pale yellow. Put aside for a moment.
In a mixing bowl, pour the flour and salt.
Heat the milk until warm. Add 1 teaspoon of vanilla extract (or vanilla sugar) in warm milk.
Start stirring the dough on low speed, gradually add the flour in the milk mixture.
Add to the bowl of the mixer diluted yeast.
Add 2 eggs and continue stirring for a few minutes.
The dough should have a pretty steep. Therefore, use the tip "paddle" (or more, if you are accustomed to act differently).
Add the mixture of oil and sugar - 2 tablespoons at a time. Continue to stir the batter after each addition.
After the oil is added to the dough, allow to work even in the mixer for 3-5 minutes to create a homogeneous smooth dough.
Grease the bowl with butter.
Put the dough into the prepared bowl so.
Cover cloth dough and allow to rise at room temperature for 1 hour and 45 minutes.
After this time the dough will rise well peremesite dough and form it into a smooth ball. Cover with plastic wrap and refrigerate overnight.
Next day, remove the dough from the refrigerator and allow it to stand in the bowl at room temperature for 1 hour.
Meanwhile, oil the two smaller shapes for baking bread (I have about 20x10 cm). Put them aside for now.
The dough which has reached room temperature, slightly obmesite on the board.
Divide the dough into 4 equal portions ...
... And shape each into a ball the size of about 8-10 cm in width.
Place the balls of dough into shapes for baking - 2 each.
Cover the form of cloth and let dough rise until the edges of the form. The dough will rise and expand, filling out a form and creating a "two-humped" loaf with a seam in the middle.
Break the egg into a cup and whisk with a fork.
With cooking brush carefully cover the top of the egg dough.
Place the mold with the dough in a preheated oven to 175 oC.
Bake for 30-35 minutes or until golden brown top buns.
After baking, remove muffins from pan brioche and place on the rack to cool. Culinary brush brush with hot bread.
You now have two beautiful double buns - French brioche. One - to eat, the second - with someone to share (if you want to share this yummy :-)).