To me, nothing is better than waking up early and preparing a homemade brioche for my family or friends. I always enjoy watching the dough rise, kneading it, and braiding it into it’s final brioche shape. For today’s Fiesta Friday, I have in my panière a warm and fresh round braided brioche, made with 6 interlaced strands, orange blossom water, and a light sprinkle of pearl sugar on top.
The recipe is inspired by: www.lafaimdesbananes.com
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Serves: 10/12 slices
- 500g of all purpose flour/plain flour
- A pinch of salt
- 100g of caster sugar (for me)
- 11g of dry instant yeast
- 4 medium eggs
- 120ml of lukewarm milk
- 1 tablespoon of orange blossom water
- 200g of soft butter (for me)
- 1 egg yolk for the brush
- Pearls sugar for decoration
- In the mixing bowl on the stand mixer add the flour and the sugar.
- On one side add the dry instant yeast, and on the other side add the salt.
- Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
- Add the 4 eggs at the same time and now mix on a medium speed.
- Pour the milk, the orange blossom water and continue to mix until the dough becomes consistent.
- Add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and sticky.
- Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 1 hour (as seen in the picture).
- After 1 hour, transfer the dough on a floured clean surface, push and knock back the air.
- Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
- The following morning, remove the bowl from the refrigerator and transfer the dough on the floured surface.
- Push and squeeze one more time and knock back the air.
- Divide the dough into 6 equals pieces and roll each piece into a log of 40 centimeters long, then place the first three vertical strands and then slide the first strand passing inside out above the others.
- Place the second strand, this time below
- Place the third strand like the first strand.
- Tighten a little (as seen in the picture), then braid the ends of each three strands normally and slide them all underneath the brioche.
- Brush the entire surface with the 1 egg yolk and sprinkle with some pearl sugar.
- Set aside for 1h in a warm place.
- Preheat the oven to 180C degrees, 10 minutes before baking.
- Bake for 30 minutes (more or less depending on the oven).
- Remove when the brioche is golden brown.
The brioche is warm and the smell is delightful! A sweet addition to a nice breakfast! I serve this brioche with fig jam on the side.
PS: You can add any flavor to the brioche (vanilla, candied fruits, citrus flavor…). You can keep the brioche into a kitchen towel for the following morning and please do not use microwave to rewarm your brioche!!