INGREDIENTS -250 g strong flour or bread flour (tipe 0 like Manitoba).  -80 g butter.  -25 g de milk.  -50 g granulated sugar.  -2 eggs + 1 egg to brush the brioche.  -9 g fresh yeast (3 g instant yeast).  -4 g salt. -100 g smoked salmon.  -Basil, dill or any fresh herb you like.  -Sesam and flax to decorate.   INSTRUCTIONS 1. First of all, if you use instant yeast you can dissolve it on 10 g of warm water and let it rest while you prepare the rest of the ingredients (If so, you can reduce 10 g the milk on the recipe) 2. Prepare your dry ingredients: strong flour, salt, sugar and fresh yeast.  3. We start kneading, by hand or with our mixer, all the ingredients with the eggs, one by one, and the milk.  4. Add the cold butter cubes to your dough and keep kneading.  5. When you have a dough that pull away from our hands or the sides of the mixer gently,  we can let it rest covered for 1 hour room temperature. 15 minutes is not too much kneading. 6. Divide the dough in 5 portions, and extend them with a roll. Now you can fill the dough with smoked salmon and fresh herbs. Think that the brioche will double its volume, so be generous with the filling. 7. Place the brioche portions into your bread mold, previously greased or with baking paper.  8. Cover it again and let it rise for 1 hour room temperature or overnight into the fridge. 9. Preheat your oven to 180º Celsius.  10. Brush with egg your brioche and add some sesame seeds and flax to decorate.  11. Bake it for 20-30 minutes, depending on your oven. If after 15 minutes seeds start to brown, you can covered the brioche with foil for the last 10 minutes. 12. Let your salmon brioche cool on your rack and enjoy it.  Quantities are tough for one bread mold, but you can double every ingredient and enjoy even more.  If you add some cheese to the salmon filling, think that maybe your brioche will need some more minutes of baking. Give a try to your salmon brioche with some cream cheese and salted butter, the flavor will be amazing.