King's brioche
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46 rates
Preparation : 15 min
Cooking : 35 min
Total time : 3 h 50 Rest : 3 h
6 people
1.5 tsp of fresh baker's yeast
80 ml of semi-skimmed milk
280 g of bread flour
45 g of sugar
70 g of soft butter
1 egg
1 tbsp of orange extract
1 pinch of salt
1 egg yolk
1 tbsp of semi-skimmed milk
1 tbsp of pearl sugar
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Add the milk and yeast into the metal bowl and run the programme.
- 80 ml of semi-skimmed milk
- 1.5 tsp of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the ingredients then run the programme.
- 280 g of bread flour
- 45 g of sugar
- 70 g of soft butter
- 1 tbsp of orange extract
- 1 pinch of salt
- 1 egg
Bread/Brioche
02:00 / 5 /
3
After one minute, the programme will stop. Press Auto to finish the programme.
4
Transfer the dough to a deep dish and cover with a dry cloth.
Leave at room temperature, sheltered from draughts, for 3 hours.
5
Transfer the dough onto a floured work surface, knock it back and form a ball.
Gently flatten the dough and use the end of a rolling pin to make a hole in the centre of the dough ball.
6
Pull a small amount of dough from the centre to create a larger hole.
Transfer the dough onto a baking tray covered with baking paper.
Leave to rest for 1 hour.
7
Preheat your oven to 160°C.
Mix the egg yolk with the milk and brush on the dough.
Sprinkle over the coarse sugar and bake the bread for about 35 minutes.
- 1 tbsp of semi-skimmed milk
- 1 tbsp of pearl sugar
- 1 egg yolk
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