BRAIDED BRIOCHE (PANDORA GRAN SVILUPPO)
PASTRY LEAVENED PRODUCT FOR BREAKFAST
|PANDORA GRAN SVILUPPO||g 1000|
|unsalted butter 82% fat - softened||g 100|
|fresh yeast||g 50|
Knead PANDORA GRANDE SVILUPPO, eggs, yeast and half dose of water.
Pour the remaining water in 2-3 times and knead until the water is absorbed.
Then, add the softened butter and keep on kneading until the dough is velvet smooth.
Shape the dough into a ball and let it rest for 20 at room temperature.
|pearl sugar||To Taste|
After the rest time, spread the dough with your finger, then shape it into a ball again and let it rest for another 10 minutes.
Divide the dough into 150-g portions and shape each portion into a sort of rope with length of about 25cm.
Braid them three by three, them let leaven in the proofer room for 40-60 minutes at 28-30°C, with relative humidity of approximately the 80%.
Brush the braided brioche with beaten egg and sprinkle them with pearl sugar.
Bake at 190-200°C for about 20 minutes in a deck oven.
You can replace the whole dose of butter with margarine."