8
Flour your work surface then roll out the first dough lengthwise. Then do the same for the other dough.
9
Make 2 simple turns for the first and second dough.
10
Spread the pasta into rectangles 1 cm thick.
11
Then cut each dough into three equal parts. Weld the slices of dough then make a braid.
12
Let the braids grow for 30 minutes in a warm place (no more than 28°C).
13
Mix the egg yolk with the cream (or milk) then brush the brioches. Bake them in an oven preheated to 180°C for 13 minutes.
Take out the brioches and brush again.
14
Bake the brioches for 10 minutes.
15
Once cooked, place them on a rack and let cool. Decorate with coarse sugar and enjoy.
CATEGORY
Since making the brioche is a little tricky, I have chosen to guide you through the different stages using photos.
First, mix the milk, yeast and a little flour (photos 1 and 2). Then pour the remaining flour on top and let it rise (photo 3). Finally, pour in the salt, sugar and eggs (photo 4). You should see the leaven appear.
Then add the soft butter (photo 1). The dough gives a sticky appearance but is not (photo 2). Then let the dough rise. Photo 3 is the dough before proofing and photo 4 is after proofing.
Proceed to assembling the brioche. In photo 1, the dough is degassed. And in photo 2, the dough spent one night in the refrigerator (do not take into account the marking).
Spread the dough along its length (photo 3) then fold the top then the bottom (photo 4). This is called a simple trick (photo 5). Then turn the dough to the right (photo 6) and repeat the operation. Roll out again as in photo 3 then fold as in photos 4 and 5. Do the same thing with the other dough.
Once you have made the two simple turns, roll out the dough (photo 1) and divide it into 3 (photo 2). Then braid the dough (photos 3 to 5). Be careful, it is important not to tighten the braid (photo 6). Do the same thing with the other dough.
Let the braids grow (photo 1 before growing). Brush the braid with the egg-cream mixture (photos 2 and 3) and bake. After the first cooking, add the gilding and bake for 10 minutes (photo 4).
My little info:
You can brush the braids once before putting them in the oven then a second time before cooking and add the coarse sugar before putting them in the oven.
To obtain a good brioche, it is very important to respect the rising and kneading time.
ADVERTISEMENT
