BRAIDED BRIOCHE MADE WITH PANDORA
PASTRY LEAVENED PRODUCT FOR BREAKFAST
|unsalted butter 82% fat||g 100|
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%.
Brush the braids with the beated eggs.
Decorate with candied cherries and pearl sugar.
Bake at 190-200°C for about 35 minutes.