Orange and vanilla brioche

Dissolve the brewer's yeast in the lukewarm milk and let it rest for 10 minutes.

In a stand mixer, mix the butter with the sugar, the seeds of the vanilla pod and the orange zest.

Add the eggs one at a time, mixing them in well.

Combine the Petra 9 flour and the milk with the yeast. Finally, add the salt.

You should get a fairly sticky dough. Let it rise for 8 hours or overnight, covered with plastic wrap.

After this time, take the dough again, knead it and let it rise for another 2 hours.

Take the dough, divide it into 3, and shape it into a braid. Place it in the greased and floured pan and let it rest for another half hour.

Bake in a static oven at 180 degrees for 35/40 minutes.