Roses brioche

by | May 28, 2017 | Brioches & Viennoiseries, Pastry | 0 comments

A Brioche to share for breakfast.
In occasion of some friends who came to meet us during the weekend, I thought It could be nice to give to typical morning brioche a different shape.
A brioche dough I prepared several times, which never disappoints…..
You can even prepare single rose brioche, placing them to rise in a muffin mould and dust with icing sugar to serve.

brioches di rose 1

brioches di rose 2

brioches di rose 3

brioches di rose 4

Roses brioche

Yield: serves 6

Ingredients

To flavor

  • 2 tsp (10 g) honey
  • ½ tbsp. (7 g) dark Rum
  • ½ lemon zest
  • seeds from ½ vanilla pod (Tahiti)

For the brioche dough

  • 2.5 cups (325 g) strong bread flour (360 W)
  • 4 tbsp (52 g) whole fat milk
  • 10 g fresh yeast
  • 2 medium-large whole eggs (4 oz - 115 g)
  • 3 tbsp (45 g) superfine granulated sugar
  • ½ cup (1 stick)(115 g) soft unsalted butter
  • generous ½ tsp (5 g) salt

To brush

  • egg yolk
  • whole fat milk

Instructions

    To flavor
    In a small mixing bowl, place the ingredients to flavour and wrap with clingfilm.
    (to prepare the day ahead or at least 2 hours before).
    For the brioche dough
    In the bowl of a stand mixer fitted with hook attachment, place flour with sugar and fresh yeast.
    On low speed, start to knead adding the milk.
    Then, gradually and very slowly, pour the eggs (it will take about 7-8 minutes until well combined and incorporated).
    Add butter, a little at a time (you can increase a little the speed of the machine)
    Then, add flavours then salt (preparing the dough will take about 20 minutes).
    The dough has not to overcome 80F-26°C; if it happens, refrigerate the dough for 10 minutes.
    On a floured surface and with floured hands, shape the dough into a ball, cover with plastic wrap and let rise until double in size.
    Then, deflate the dough, shape into a ball, wrap in clingfilm and refrigerate overnight.
    The morning after, line with baking sheet the bottom and butter the sides of a springform pan 8 inches - 20 cm. and set aside.
    On a lightly floured surface, roll the dough 3-4 mm thick and with a 3 inches - 8 cm cookie cutter, cut circles from the dough.
    Overlap 3 circles at a time, sealing well the dough, roll up and cut them in half.
    Place each piece flat side down in the prepared cake pan, leaving room to spread.
    Place a 3 inches - 8 cm buttered cookie cutter in the middle of the pan.
    Cover with plastic wrap and let rise 60 minutes in the oven with a pot with boiling water on the bottom.
    Heat fan oven 340F-170°C.
    Brush with beaten egg yolk and milk and bake for 25 minutes.

brioches di rose 5brioches di rose 6brioches di rose 7brioches di rose 8brioches di rose 9brioches di rose 10brioches di rose 11brioches di rose 12fiori

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