Mix the butter and sugar vigorously. Then add the egg little by little.
Pour in the flour, sifting it and mixing well.
You will obtain a paste to be kept in the refrigerator during 1h30 min.
Making the brioche - 2nd step
Put in a large bowl in order, the flour, the sugar, the baking powder on one side, the egg on the other, then start to mix while adding little by little the warm water and the warm milk.
Making the brioche - 3rd step
Then add the ingredients of the 3rd step, the flour and the salt and mix well. Then add little by little the butter cut in small pieces. It is important to work the dough well so that the butter is embedded in the dough. We insist on this stage which is very important then take your time.Then let ferment for 1 hour at 40° in your oven, oven function. Put a plastic film or a wet cloth on top so that the dough does not dry out.
Finishing the brioche - 4th step
Remove the gas inside the dough with your fingers, divide it into eight balls (about 75g per ball). Place the balls on a work surface and let rest for another 15 minutes under a damp cloth.
Take your starting sweet dough out of the fridge (step 1). Roll out the dough on a work surface on which you can sprinkle a little powdered sugar if your dough sticks. Cut out a round of the dough so that it is larger than the ball. Wrap your sweet dough tightly around the brioche ball and then apply a little sugar to the dough.
To finish, slightly score the buns so that the famous melon pattern can be found. Leave to ferment for another 30 minutes at 40° in your oven, oven function.Bake your melon pan at 170° in your oven for 12 minutes! Enjoy them immediately, they are delicious hot!