Instructions:

Activate the Yeast:

In a small bowl, combine the warm milk, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.

Prepare the Dough:

In the bowl of a stand mixer, mix together the all-purpose flour, Manitoba flour, sugar, salt, vanilla extract, and citrus zests.

Add the yeast mixture and the egg to the dry ingredients.

Using the dough hook attachment, mix on low speed until the dough begins to come together.

Gradually add the softened butter, a few pieces at a time, allowing each addition to be fully incorporated before adding more.

Continue kneading on medium speed for about 10 minutes until the dough is smooth and elastic.

First Rise:

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for approximately 2 hours, or until it has doubled in size.

Shape the Brioche:

Preheat your oven to 180°C (350°F).

Line a baking sheet with parchment paper.

Punch down the dough to release air bubbles.

Divide the dough into 8 equal portions (approximately 100 g each).

For each portion, take a small piece (about 20 g) and set it aside.

Shape the larger portion into a ball and place it on the prepared baking sheet.

Roll the smaller piece into a ball and create a small indentation in the center of the larger ball. Place the smaller ball into this indentation, pressing it gently to secure it.

Repeat this process for all portions.

Second Rise:

Cover the shaped brioche with a damp cloth and let them rise for an additional 1 hour, or until they have doubled in size.

Bake:

In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash.

Gently brush the tops of the brioche with the egg wash.

Bake in the preheated oven for 20-25 minutes, or until the brioche are golden brown.

Remove from the oven and allow them to cool on a wire rack.

Variations and Tips:

Flavor Enhancements: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a spiced flavor.

Dairy-Free Option: Substitute the butter with an equal amount of dairy-free margarine.

Gluten-Free Version: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.

Storage: Store the brioche in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; reheat in the oven before serving.