After my beloved pain au chocolat this time I try a new sweet (and delicious!) recipe.
It’s easier than the other one and also quicker (it takes more or less 3 hours includins leavening!!).
If you want to bake very fluffy brioche with yummy jam filling this is my idea for you!
MAKES 9 BRIOCHE
READY IN 2h 45’
17,5 oz flour
3 oz sugar
½ cube fresh brewer’s yeast
8,8 oz warm milk
1,7 oz butter, at room temperature
1 teaspoon lemon zest
1 pinch salt
flour to taste
½ jar jam (the one you prefer)
1 yolk + 2 spoons milk
STEP 1: MAKE THE DOUGH
Place in a bowl: flour, sugar, yeast dissolved in milk, egg, butter in pieces, lemon zest and salt.
Knead (first with a fork and then by hand) to get a ball (if you have it, you can use a kneading machine too).
Cover the bowl with clingfilm and let rise in the oven off for 1 hour.
STEP 2: SHAPE THE BRAIDS
Roll the dough out with a rolling pin on a lightly floured pastry board making a rectangle.
Divide the rectangle into 9 smaller rectangles.
For each rectangle work with the knife in this way:
cut away the outer corners: you will obtain a smaller rectangle with two tabs (one upwards and the other downwards).
Practice horizontal incisions on the left and right side of the rectangle (I recommend not in the center!);
Place a couple of teaspoons of jam in the middle strip
Close the tabs inward by pressing with your fingertips.
Now bring the first right strip towards the center, just above the jam and close it by pressing the end with your fingertip.
Do the same with the upper left strip.
Do the same until the end
Here’s what your brioche will finally look like.
STEP 3: 2nd LEAVENING
Place the braids on a baking tin lined with parchment paper and let rise in off oven for another hour (if you have time, let them rise for a couple of hours).
Once the leavening is over, gently brush the brioche with the mix of yolk and milk.
STEP 4: COOK
Bake the braids in a preheated oven at 180 ° C for about 30 minutes.
#getBready & enjoy your meal