Sciogliete 130 g di zucchero en 100 g di acqua, en un pentolino, sul fuoco, e spennellate le brioche appena sfornate con questo sciroppo, per lucidarle. Lasciatele raffreddare. Potete congelare i cornetti appena formati: in seguito, scongelateli, fateli lievitare per 2 ore e infornateli.
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