BRIOCHE BREAD BRAIDS WITH MILK, BUTTER AND EGGS
BRAIDED BRIOCHE BREAD
Difficulty level
BRAIDED BRIOCHE BREAD
Ingredients
| PANE & LATTE | g 1000 |
| flour | g 1000 |
| water | g 600-650 |
| fresh yeast | g 80 |
| eggs | g 200 |
| unsalted butter 82% fat - softened | g 130 |
Preparation
Knead all the ingredients together until the dough is well combined and smooth
Let the dough rest for 10-15 minutes at 22-24°C.
Ingredients
| eggs | To Taste |
Divide the dough into portions and shape each portion into a sort of rope.
Gather a group of them (2,3,4 or 5, as you prefer) and plait them to form a braid.
Put in the proofer room for 40-50 minutes at 28-30°C, with relative humidity of approximately the 70-80%.
Brush the braided brioches with beaten egg.
Bake in a deck oven at 190-200°C for about 20 minutes (measured out for 450g braids).
ADVICE: we suggest to bake the braids before the rising is at its maximum.
"You can replace butter with margarine.
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