• 3 hours / 30 min
  • Low

Orange blossom brioche

Ingredients (for 12 people)
For the brioche
500 g of Soft wheat flour type 2
7 g of dehydrated brewer's yeast
200 ml of fresh cream
50 ml of milk at room temperature
50 ml of orange blossom water
1 teaspoon of salt
60 g of granulated sugar
2 eggs

To decorate
Milk for brushing
Powdered sugar for finishing

In the bowl of the planetary mixer, gather the flour, yeast, eggs, orange blossom water, milk, cream, and sugar. Insert the hook and knead until the mixture is strung together, eventually adding the teaspoon of salt. Once you have a smooth, elastic dough that pulls away from the sides of the bowl, shape it into a ball and place it inside a container, cover the latter with plastic wrap and let it rise for 2 hours or until doubled in size (preferably in an oven with the light off). Once the rising time is over, deflate the dough and turn it out onto a floured work surface, roll it out into a rectangle about 50x25 cm and, with a pastry cutter, cut out 5-mm-wide strips. Group 5 strips at a time until you have 12 equal portions, pull the ends slightly and fold one over the other. Now roll the strips on themselves, then in the direction of the opposite end until you get a rose-like shape (video of the process here). Proceed in this way until you run out of dough, placing the resulting brioches inside a 25x18 cm baking pan that has been buttered and lined with baking paper. Let them rest for 45 minutes, then brush the surface with milk and bake them in a static oven, preheated to 180°C, for half an hour. Once cooked, sprinkle them with powdered sugar.

In collaboration with Fiordifrolla

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login