Here is a recipe for traditional brioche, as it is usually prepared and enjoyed during special and festive moments in life in Mexico!
Pour the room temperature milk into a bowl and add the yeast. Dissolve it in the milk and set it aside for 5 minutes to allow it to activate.
In a bowl, lightly beat the eggs and egg yolks. In a separate bowl, cut the butter into small cubes. Zest the orange and segment it. Cut the segments into 4 small pieces.
Pour the flour into the bowl of the stand mixer fitted with the dough hook. Add the salt, sugar, honey, orange blossom water, beaten eggs, and the activated yeast along with the zest and pieces of orange. Knead at medium speed for 2 minutes, then faster for 5 minutes until you obtain a nearly homogeneous ball that no longer sticks to the sides.
While continuing to knead, incorporate the butter. After 2 minutes, the dough should be smooth and the butter well mixed in. Set aside for 1 hour, covered with a damp cloth.
After resting the dough, flour your work surface. Punch down the dough to release the air. Knead the dough for a few seconds to form a nice ball, and then divide it into 5 equal pieces.
Shape 4 of them in your hands to form nice round shapes. Cut the 5th piece into 8 small pieces and shape them into logs. Place 2 in a cross shape on the surface of each dough ball. Place the resulting dough on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rest for 30 minutes.
Preheat the oven to 180 °C (356 °F). Beat the egg yolks in a bowl. Use a brush to coat the brioches, then bake for 40 minutes.
Preparation: Dust your warm pastries with sugar or powdered sugar! Let them cool for a little while before enjoying.
To conclude, "The Enchanted Pastries" by Thibaud Villanova. Released on October 19, 2022.
0 servings
4
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