IRCA | BRIOCHE BREAD BRAIDS WITH MILK, BUTTER AND EGGS

BRIOCHE BREAD BRAIDS WITH MILK, BUTTER AND EGGS

BRAIDED BRIOCHE BREAD

Difficulty level

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 qb
Final composition

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.

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You can replace butter with margarine.

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