A few days ago I tried this recipe for making brioche dough, by the famous itaian Patry Chef Luca Montersino:it is the best I’ve ever made.
It is a particular dough, because you prepare the dough twice…..it is more difficult to explain than prepare it.
Brioche dough is not so sweet and not so buttery……so you cannot feel guilty eating a slice.
I tried a braided brioche, but you can shape the dough as you prefer.
Try: it is healthy and delicious, for a special breakfast.
Orange blossom water braided brioche
Ingredients
First dough
- 2 cups (250 g) strong bread flour – 360W
- 4 tbsp (60 g) superfine granulated sugar
- 3 large (65 g) egg yolks
- ½ oz (15 g) fresh yeast
- 1/3 cup + 1.5 tbsp (85 g) room temperature water
- 3.5 tbsp (50 g) soft unsalted butter, diced
Second dough
- 2 cups (250 g) strong bread flour – 360W
- 4 tbsp (60 g) superfine granulated sugar
- 3 large (65 g) egg yolks
- 1/3 cup (75 g) room temperature water
- 3.5 tbsp (50 g) soft unsalted butter, diced
- 1 tsp (5g) salt
- seeds from ½ vanilla pod
- 1 tbsp (16 g) orange blossom water
To garnish
- Egg yolk
- Milk
- Pearl sugar
Instructions
First dough
In the bowl of your stand mixer, fitted with hook attachment,add sifted flour, sugar, yeast and egg yolks.
On low speed, start the machine and add some water.
Increase the speed and knes until you get a combined dough.
Add water and knead until you get a smooth dough.
Add butter, a piece at a time and add the following only when the previous has been completely incorporated.
Butter your hands and the work surface (do not flour) and shape the dough into a smooth ball.
Place the dough into a large bowl, cover with plastic wrap and let rise until tripled in size.
Second dough
In the bowl of your stand mixer, fitted with hook attachment, place the first dough cut into pieces with sifted flour and start the machine on low speed.
Pour all the water and knead untili well combined.
Add gradually egg yolks.
When the dough pulls away from the sides of the bowl,add sugar, a tablespoon at a time.
With the mixer running, gradually drop the butter pieces into the bowl.
Continue mixing until the butter is incorporated and the dough is smooth and satiny.
Add vanilla seeds, orange blossom water and nix to combine.
Add salt and mix until incorporated.
Butter your hands and the work surface, knead the dough and shape into a ball.
Cover with plastic wrap and let rest for 20 minutes at room temperature.
Place the dough into a bowl, cover with plastic wrap and refrigerate for 12 hours (better 24 hours).
Remove the dough from the refrigerator, turn the dough out onto a clean work surface and press down gently twice or 3 times to deflate it.
Shape the dough into a rectangular shape..
Divide into 3 parts and roll each piece into a 15-inch – 40 cm. rope.
Braid the ropes, pinching the ends and tuck them under to seal.
Gently place the braid in a buttered loaf mould (12 inches-30 cm) and brush with egg wash.
Sprinkle with pearl sugar and let rise until double in size.
Heat oven to 350F-180°C.
Brush with egg wash once again and bake for 25-30 minutes.
Let cool before serving.
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