BRAIDED BRIOCHE MADE WITH PANDORA
PASTRY LEAVENED PRODUCT FOR BREAKFAST
Difficulty level
![](/Academy/Course%20Categories/1343060/image-thumb__1343060___auto_b492ef3e91c9043ccd499cc4b73eae8d/ricette.jpg)
PASTRY LEAVENED PRODUCT FOR BREAKFAST
Ingredients
PANDORA | g 1000 |
eggs | g 200 |
water | g 150 |
unsalted butter 82% fat | g 100 |
Preparation
Knead all the ingredients together with a kneading machine, until you obtain a velvet smooth dough.
Shape the dough into a ball, cover it with a plastic cloth and let rest for 25-30 at room temperature.
Divide the dough into 150-g portions, shape each portion into a ball and let them rest at room temperature for 10 minutes.
Roll each portion into a sort of rope and braid them three by three.
Let leaven in the proofer room for 60-80 minutes at 28-30°C, with relative humidity of approximately the 80%.
Ingredients
eggs | To Taste |
candied cherries | To Taste |
pearl sugar | To Taste |
Brush the braids with the beated eggs.
Decorate with candied cherries and pearl sugar.
Bake at 190-200°C for about 35 minutes.