very soft orange brioche

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very soft orange brioche

very soft orange brioche


very soft orange brioche
very soft orange brioche
Ingredients very soft orange brioche
Number of persons
-
10
+

500 g flour

2 sachets of baker's yeast

25 cl hot milk

50 g melted semi-salted butter

85 g white sugar

2 packets of vanilla sugar

1 egg

2 tablespoons orange blossom water (according to taste)

25 g chopped candied orange peel

Extra milk

25 g granulated sugar



Preparation very soft orange brioche
Total Time: 50 min
Preparation time: 30 min
Cooking time: 20 min
In a large bowl, mix the flour, baking powder and sugars.
Pour in the previously whipped mixture egg + butter + milk + orange blossom water.
Use a wooden spoon to work the mixture well until you obtain a smooth and very supple dough.
Cover the bowl with a dry cloth and set aside in a warm place for 1 to 2 hours (the dough must have doubled in volume).
Grease and flour a square mould with high edges (23 cm sides).
Shrink the dough and divide it into 9 ball-shaped portions.
Arrange these at the bottom of the dish, coat them with a little milk and sprinkle with coarse sugar. Set aside in a warm place for another 1 or 2 hours (the dough should have doubled or even tripled in volume again).
Bake the brioche in a preheated medium oven for 20-30 minutes. If the brioche browns too quickly, cover it with aluminium foil at the end of baking. Remove from the oven, leave to cool in the tin and serve warm or cold.

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