King’s Brioche
Tip: Prepare the brioche dough the night before so that it has time to grow. If this is not possible, keep it at least 4 hours in the fridge for the first growth.
- Contains Wheat
- Contains Eggs
- Contains Dairy
Ingredients
- 4.38oz plain flour
- 4.38oz strong white flour
- 0.18oz salt
- 1.3oz sugar
- 0.42oz fresh yeast OR 5g dried active yeast
- 2.63oz egg + 1 egg
- 2.63fl. oz milk + 1 tablespoon milk
- 2.63oz cold butter, cut into 1cm cubes
- 1.05oz orange blossom water
- Zest of 1 Zest of orange
- 1 egg
- 1 tbsp whole milk
- 1.93oz pearl sugar
- 1.4oz candied fruits of your choice
Instructions
Step 1
Ideally in the bowl of a food mixer fitted with hook, gather all the ingredients except the butter, whole egg, 1 tablespoon milk, pearl sugar and candied fruits.
Step 2
Knead the dough at low speed for at least 6 minutes, then add the butter and continue kneading until it is completely incorporated and the dough doesn’t stick on the side of the bowl.
Step 3
Place the brioche dough in a bowl and let it rest, covered, for 12 hours in the refrigerator.
Step 4
Take the dough out of the fridge, flatten it and form a disc of 25cm in diameter by 2cm high.
Step 5
Using the handle of the roller, make a hole in the center, then shape your brioche by gradually folding the outside of the disc twice towards the hole and thus giving your brioche a crown shape.
Step 6
Place it on parchment paper on the oven tray of your SP101 and let it grow in a warm room for 1h30 -2h
Step 7
Beat the whole egg together with the spoon of milk, brush your brioche with the mix and cover it with pearl sugar.
Step 8
Turn on your oven and select BAKE, set the temperature to 160°C and the time to 30 minutes.
Step 9
When the oven is hot, place the baking sheet on your oven rack and cook until finished.
Step 10
At the end of the cooking time, take your brioche out of the oven and let it cool on a rack before decorating it with candied fruits.