Fluffy Braided Brioche using a Lufthous
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Prepare to indulge in a heavenly journey with this Braided Brioche with Shooting Crumb! Originating from the charming bakeries of France, this pillowy delight not only looks like a work of art but tastes like a hug from the inside! Imagine a soft, buttery texture that practically melts in your mouth, with a sweet aroma wafting through your kitchen that could lure even the most dedicated of dieters. The art of braiding isn't just for hair, my friends; it's a culinary skill that elevates this bread from simple to spectacular! And did you know that brioche was once considered a luxury food reserved for nobility? Well, now you can bring a touch of royalty to your breakfast table without the need for a crown!
Ingredients
- 250 g Flour t55
- 50 g Granulated sugar
- 5 g Salt
- 7 g Dehydrated baker's yeast
- 20 g Milk
- 1 Egg
- 60 g Butter
- 1 Pinch(es) Pearl sugar
Steps
Dough
- Add 250 g of flour t55, 50 g of granulated sugar, 5 g of salt, 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Add 120 g of milk, 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 60 g of butter in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the dough in the mixing bowl cover with towel during 1h 30.
Shaping and Second Rise
- Preheat the oven at 180°C.
- Punch down the dough gently to release the air.
- Divide the dough into three equal pieces.
- Roll each piece into a long strand, about 30 cm long.
- Braid the three strands together, pinching the ends to seal.
- Place the content of the dough on a baking tray.
- Setaside the dough on the baking tray cover with towel during 30min.
Baking
- Brush 20 g of milk on the dough.
- Sprinkle 1 pinch(es) of pearl sugar over the dough.
- Cook in the oven at 180°C during 20min.
- Check the brioche until golden brown.
- Let the brioche cool on a wire rack before slicing and serving.
- Serve Immediately.
