EGG WHITE ONLY BRIOCHES

• 

• Place the flour, yeast, milk, and sugar in the stand mixer and start kneading with the spiral hook, add the egg white in three times and knead well.

  Add the butter in pieces with the spiral moving, the salt, a teaspoon of lemon paste and continue to knead.

  Take the dough, shape it into a ball and put it in a bowl, cover with plastic wrap and let rise until doubled and slightly more, it will take about 2 hours at 79°F otherwise it will take more time.

  When fully risen, turn the dough onto the work surface, there will be no need for flour as the dough is soft and pliable. Give two envelope folds, cover with a bowl and wait 30 minutes.

  Divide the dough into 8 equal pieces and roll each piece into a very thin rectangular sheet.
  Place the first sheet on the board, brush with soft butter and sprinkle with sugar.

  Place the second sheet on top and proceed in the same way, layering all the sheets.
  The last sheet should not be covered with butter and sugar.
  At this point, roll out the layered sheets with a rolling pin to a thickness of about 1/5 inch. Then cut into 16 squares. Shape the brioches, adding orange jam and diced apples in the center
  Place the brioches on a baking tray covered with parchment paper and let rise in the turned off oven for 3 hours.
  Brush the brioches with the egg beaten together with a tablespoon of water. Sprinkle with plenty of sugar and bake at 338°F (static) for about 20 minutes. 

  

• Of course, you can fill them as you like, with hazelnut cream, custard, jams of different tastes and other fruits, or bake them empty and fill them after baking with fresh custard and berries