To make this dish
LAMINATED BRIOCHE DOUGH1110 g pastry flour (approximately 11% protein)
300 g egg
82 g organic yeast
605 g UHT whole milk
50 g orange blossom water
170 g Lescure Unsalted 250g butter Block 82% fat
200 g granulated sugar
33 g fine salt
680 g soft wheat (gruau) flour (approximately 12% protein)
1000 g Unsalted 1kg butter Sheet 84% M.G.
SYRUP250 g water
280 g sugar
50 g chestnut honey
12 g orange blossom water
The recipe, step by step
LAMINATED BRIOCHE DOUGH
Combine all the ingredients (except for the butter sheet) on speed 1 for 5 minutes then increase to speed 2 for 5 minutes to develop the gluten.
Shape and let rise for 30 minutes.
Punch down and refrigerate for 1 hour.
Perform a double turn followed by a single turn using the butter sheet, respecting the resting time between turns.
Laminate to a thickness of 5 cm and cut into 38 cm long x 4.5 cm wide strips.
Place in the moulds 18 x 5 x 5 cm and let rise in a 28°C proofer for 1 hour.
Bring the water, sugar and honey to the boil.
Remove from the heat and add the orange flower water.
Bake the brioche in a 195°C deck oven for 25 minutes.
Brush with the syrup.