The cream braids are soft and delicious brioches: scented with butter, vanilla, and slow breakfasts. I should have kept them in the oven for a little less time. But it’s not a flaw that prevents the recipe from being published. Because the dough is perfect. Well-balanced to make delightful brioches to enjoy simply as they are, warmed up or filled as desired. I like the cream braids plain. What do you think?
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours 30 Minutes
- Preparation time: 25 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz eggs
- 3.5 tbsp fresh cream
- 0.35 oz fresh yeast (or 0.18 oz dry)
- 17.6 oz flour
- 0.35 oz honey
- 0.21 oz salt
- 4.2 oz butter
- 2.1 oz sugar
- 1 egg yolk + 1 tbsp cream for brushing
- as needed sugar sprinkles
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Cover reusable fabric
- 1 Scraper for dough
- 1 Mat reusable parchment paper
Steps
In a stand mixer with a hook, work the eggs with the cream and crumbled fresh yeast. Add the honey and flour. Knead at medium speed for a few minutes and then incorporate the salt, continuing to work for five minutes. Let it rest for fifteen minutes then start the mixer again and work until you obtain a smooth and coherent dough. Let it rest covered for ten minutes at room temperature and thirty minutes in the refrigerator. After the resting time, remove the dough from the fridge and, still working in the mixer, incorporate the soft butter in small pieces letting it blend well and then add the sugar. Cover the bowl and let it rise for four hours or until doubled. Divide the dough into nine parts of 3.5 to 3.9 oz and form balls. Divide each ball into three parts and with the palms of your hands, helping with a little flour, form cords. Join the ends of the cords and braid them, closing the opposite end well. Proceed in the same way with all the balls. Place them on a baking tray lined with parchment paper, cover and let them rise for thirty minutes. Brush with the beaten yolk with the cream. Sprinkle with sugar crystals and bake in a preheated oven at 356 °F for 20/25 minutes.
