Take your rolling pin and start rolling it out to a 9inch circle Roll for 5 seconds, then turn the dough a quarter turn and roll again for 5 seconds Do not forget to dust with a little bit of flour if the dough is sticky Repeat until the dough is rolled out to a 9-inch circle Place the dough in your prepared pan and press it out so that it reaches the sides of the pan Brush the top with egg wash and sprinkle on the streusel in an even layer, making sure not to put too much in the middle or the brioche will collapse when it bakes Place the bread in a warm place—but no hotter than 80.6°F/27°C— to rise for 1 to 1½ hours You can create an ideal environment for rising in your oven if it doesn’t have a pilot light by filling a medium saucepan halfway with boiling water and placing it in the cold oven Set the dough in the oven along with the pan of steaming water The hot water will provide heat and humidity This system works very well, as it will also keep the dough away from drafts To check if the dough has risen enough, poke the surface with your finger and see how it bounces back; if the dough still seems very tight and bounces back rapidly the brioche will probably need another 20 to 30 minutes of rising If after you poke it the dough barely bounces back and you can see a slight mark left by your finger, then the brioche has risen enough If using the oven as a proofer, remove dough from the oven Preheat your oven to 350°F/180°C ... press it out so that it reaches the sides of the pan Brush the top with egg wash and sprinkle on the streusel in an even layer, making sure not to put too much in the middle or the brioche will collapse when it bakes... and placing it in the cold oven Set the dough in the oven along with the pan of steaming water The hot water will provide heat and humidity This system works very well, as it will also keep the dough... to 30 minutes of rising If after you poke it the dough barely bounces back and you can see a slight mark left by your finger, then the brioche has risen enough If using the oven as a proofer, remove dough from the