Steps for Orange-Scented Brioche Braids

• For a successful outcome of the brioche braids, the dough must be worked for a long time, so if you have a stand mixer, I recommend using it, otherwise, do it by hand in a bowl but put all your strength into it.
  In the stand mixer bowl with the K beater, start to dissolve the fresh yeast or sourdough with the milk, set the machine to speed 2, then add the sugar, the two room-temperature eggs, the grated orange peel, and the vial, work for a few minutes then replace the beater with the hook.

  Continue working by adding the sifted flour and salt, when the mixture is quite compact, gradually add the softened butter, waiting for one part to be absorbed before adding the next.
  Continue working with the stand mixer for about 10/15 minutes until the dough is nice and silky and well-incorporated.
  
  Transfer the dough to a bowl, or leave it directly in the mixer bowl, cover with plastic wrap and let it rise at room temperature until it triples in volume, about 8-9 hours with sourdough and 3-4 hours with fresh yeast, this also depends on the room temperature; if it’s warm, it rises faster, otherwise, it takes longer.

  If you use sourdough, I recommend kneading in the evening and working the braids the following morning.

  

• After the rising time, take pieces of dough all of equal weight
  (about 3.5 oz) form balls, round and smooth the dough well, then with a scraper divide into 3 parts.
  Shape into sticks, join and braid them until you form braids, continue like this until you’ve used all the dough.

  Place the braids on a baking tray lined with parchment paper and let them rise again until they double in volume.
  This also depends on the temperature in the house, about 1 to 2 hours.

  When the braids are well risen and puffy, brush them with beaten egg and sprinkle with brown sugar.

  BAKING

  Transfer the tray to a preheated oven and bake the braids in a fan oven at 356°F for about 15-18 minutes, when they begin to color, remove them from the oven, let them cool, and sprinkle with powdered sugar if desired.

  For other brioche recipes click here.

  
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