Brioche braid
Brioche braid alternative to the usual forms of brioche. Has a cool look that much like children. Brioche dough with a little sugar, no butter and peanut oil that makes it very light. Stuffed with apricot jam and blueberry. Cut into slices on both sides to enjoy the two kinds of jam. For breakfast, a snack and as a dessert after a meal.
Ingredients (15 persone)
- 300 grams flour Manitoba
- 50 grams sugar
- 50 + 20 grams water if necessary
- 50 grams milk
- 75 grams seed oil, peanut
- 12 g yeast
- 1 whole egg
- 2 pinches salt
- apricot jam and blueberries
Process
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I put all the ingredients into the mixer and mixing at speed 1 for 5 minutes. A 1.5 speed for another 5 minutes until the dough is stringers.
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Formed into a ball, I cover my bell and start to rise in a warm for 50-60 minutes until doubled.
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I spread the dough, smear with jam and roll up.
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Brush with beaten egg and milk, cover with a sheet of plastic food and start to rise in a warm for 60-70 minutes, should double.
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Use scissors to cut the dough to form the curls.
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Brush again with egg and milk and bake at 210 ° C static, ventilated 180 ° C, for 35-40 minutes.
