Brioche for a perfect breakfast!
First mixture Ingredients
- 50gr Manitoba flour
- 50ml milk
- 6gr brewer’s yeast
- 1 teaspoon sugar
Second mixture Ingredients
- First mixture risen
- 200gr Manitoba flour
- 50ml milk
- 50gr sugar
- 40gr butter
- 2 yolk
- Vanilla powder
- Orange and lemon zest
Glaze Ingredients
- 40gr almond flour
- 40gr egg white
- 50gr sugar
Directions
First mixture
- Combine the ingredients for the pre-ferment dough: In the bowl of a standing mixer, stir the yeast into the warm milk and let it sit until dissolved. Add the sugar and the flour and stir until it forms a shaggy dough.
- Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.
Second mixture and glaze
- In the mixer bowl with the risen pre-ferment dough, fit the dough hook and add yolks, sugar, flour, vanilla, zest and milk. Mix on low speed to form a soft dough.
- With motor running add in the butter piece by piece. Knead for 10 minutes on minimum speed, until the dough is smooth and elastic.
- Remove the mixing bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 3 hour, or until doubled in size.
- Transfer to a lightly floured surface and divide dough into pieces of 50 grams each. Roll each piece into ball and then in a rectangular shape.
- Cover the brioches and let rise in a warm spot for 1 hour.
- Meanwhile prepare the glaze: mix almond flour with the sugar, then add the egg white. Mix until combined. Put the glaze into a piping bag, refrigerate.
- Pipe the glaze onto the tops of each brioche and bake in the preheated oven for about 12 minutes at 180°C.