There is nothing fluffier and better smelling than a freshly baked brioche. This brioche flavoured with orange and orange blossom water is a delight and together with the chocolate chips it becomes the perfect breakfast or snack. And thanks to our food processor, making dough has never been so easy.
Productos con los que prepararla
Ingredients
- 70 ml milk
- 1 Orange
- 10 g fresh yeast
- 300 g strong flour
- 80 g sugar
- 1 tablespoon orange blossom water
- ½ teaspoon salt
- 65 g butter
- 80 g chocolate chips
Instructions
- Turn on the knives and add 70 g milk and the grated zest of one orange Steep the milk for 5 minutes at 100ºC on speed 1. Then cool to below 50ºC.
- 2.Put in 10 g crumbled fresh yeast Add 300 g strong flour, 80 g sugar, two beaten eggs, ½ teaspoon salt and one tablespoon orange flower water. Use the kneading programme for 4 minutes on speed 2. Leave the dough to rest for 5 minutes (leave some of the beaten egg for brushing).
- After the dough has rested, add 65 g of butter and run the kneading programme again for 4 minutes on speed 2
- Place the dough in a greased bowl, cover and leave to rise until it has doubled in volume This may take about 2 hours.
- Remove the dough from the bowl, add 80 g chocolate chips and knead a little Roll out the dough and cut into 3 strips. Braid the dough into a plait and place on the baking tray lined with baking paper. Let it rise again, in which case it will be ready in less time, namely one hour.
- Brush the top with beaten egg and bake in a preheated oven at 180ºC. Bake for 20 minutes.
For the Downmix
- In a saucepan add 70 ml of milk and the zest of one orange peel. Infuse the milk for 5 minutes over medium-high heat. Leave to cool until it is lukewarm and does not burn.
- Add 10 g of crumbled fresh yeast. Add 300 g of strong flour, 80 g of sugar, two beaten eggs, ½ teaspoon of salt and a tablespoon of orange blossom water to the bowl of the Downmix. Program on speed 3 for 4 minutes. Leave the dough to rest for 5 minutes (leave a little of the beaten egg for brushing).
- After the dough has rested, add 65 g of butter and program again on speed 3 for 5 minutes.
- Cover and leave to rise until doubled in volume. This may take about 2 hours.
- Remove the dough from the bowl, add 80 g of chocolate chips and knead a little.
For brioche bread
- Roll out the dough and make 3 strips out of it. Braid the dough and place it on the baking tray lined with parchment paper. Leave to rise again, in this case it will be ready in less time, one hour.
- Brush the surface with beaten egg and place in a preheated oven at 180ºC. Bake for 20 minutes.
For muffins
- Roll out the dough and make several thin strips (1 cm wide and 20 cm long). Make two cuts along the length of the strip keeping one end together and make a plait.
- Once the braid is made, tie a knot so that both ends are at the bottom of the bun. Repeat this step until the dough is used up.
- Place the rolls on the baking tray lined with parchment paper. Leave to rise again, in this case it will be ready in less time, one hour. Brush the surface with beaten egg and place in a preheated oven at 180ºC. Bake for 20 minutes.
Notes
| For the Downmix |
| In a saucepan add 70 ml of milk and the zest of one orange peel. Infuse the milk for 5 minutes over medium-high heat. Leave to cool until it is lukewarm and does not burn. |
| Add 10 g of crumbled fresh yeast. Add 300 g of strong flour, 80 g of sugar, two beaten eggs, ½ teaspoon of salt and a tablespoon of orange blossom water to the bowl of the Downmix. Program on speed 3 for 4 minutes. Leave the dough to rest for 5 minutes (leave a little of the beaten egg for brushing). |
| After the dough has rested, add 65 g of butter and program again on speed 3 for 5 minutes. |
| Cover and leave to rise until doubled in volume. This may take about 2 hours. |
| Remove the dough from the bowl, add 80 g of chocolate chips and knead a little. |
| For brioche bread |
| Roll out the dough and make 3 strips out of it. Braid the dough and place it on the baking tray lined with parchment paper. Leave to rise again, in this case it will be ready in less time, one hour. |
| Brush the surface with beaten egg and place in a preheated oven at 180ºC. Bake for 20 minutes. |
| For muffins |
| Roll out the dough and make several thin strips (1 cm wide and 20 cm long). Make two cuts along the length of the strip keeping one end together and make a plait. |
| Once the braid is made, tie a knot so that both ends are at the bottom of the bun. Repeat this step until the dough is used up. |
| Place the rolls on the baking tray lined with parchment paper. Leave to rise again, in this case it will be ready in less time, one hour. Brush the surface with beaten egg and place in a preheated oven at 180ºC. Bake for 20 minutes. |