How beautiful is this simple Christmas brioche cake, soft and decorated with sugar crystals and candied cherries, right???

With this dough, I tried out the new pyrolytic oven in my small but lovely induction kitchen and … I must say it turned out not too bad at all!

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I opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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I used fresh yeast for this delicate and fragrant SIMPLE CHRISTMAS BRIOCHE but I’ll leave a little reminder for the conversion between fresh and dehydrated yeast

CONVERSION FRESH YEAST TO DRY YEAST
If you don’t have fresh yeast but only dehydrated dry yeast, remember that a 25-gram block corresponds to a 7-gram packet, the ratio is about 3:1, precisely 3.29. If you want the perfect formula to calculate the proportions, follow this formula:
— if you want to convert the amount of fresh yeast to dry:
grams of fresh yeast indicated in the recipe ingredients: 3.29 = grams of dry yeast

–— if you want to convert the amount of dry yeast to fresh:
grams of fresh yeast indicated in the recipe ingredients x 3.29 = grams of dry yeast

Difficulty: Medium
Cost: Economical
Rest time: 2 Hours
Preparation time: 25 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for SIMPLE SOFT CHRISTMAS BRIOCHE

3/4 cup Manitoba flour
1 3/4 cups all-purpose flour
1/4 cup sugar (not too sweet but with jam… or cream!)
15 g fresh yeast
1 tbsp powdered sugar (heaping)
1/2 cup butter (softened butter)
1 egg yolk
3 eggs (plus extra for brushing before baking)
1 vial orange blossom water
to taste candied fruits (I love the cherries!)
to taste sugar crystals

Tools for SIMPLE SOFT CHRISTMAS BRIOCHE

Stand Mixers
Bowls
Loaf Pans
Knives
Wheels

FOR THE PREPARATION OF SIMPLE SOFT CHRISTMAS BRIOCHE

putting in the stand mixer bowl the eggs and egg yolk, then adding the sifted flours, the two sugars and the aroma of orange blossom water.
Now I crumble the fresh yeast and mix with the hook for 10/15 minutes, kneading well all the ingredients to obtain a well-blended dough.
Then I add the softened butter in chunks, incorporating it well into the dough.
Knead again for another 10/15 minutes until you get a smooth and elastic dough.
Let it rest for about 45 minutes, covered with plastic wrap and away from drafts.
After the time has passed and once the dough has doubled, proceed and knead it again, and I create … create!
Honestly, I wanted to make a super cool braid, but then this thing came out…
Anyway, cover and let rise for about 1 hour and 30 minutes but check …
After about 60 minutes or a little more, we were already in these conditions, so I thought I could bake it, so…
I brushed with yolk mixed with a little water all over the super mega simple CHRISTMAS brioche which is nice and plump, a very soft cake where I then added the candied cherries and the sugar crystals.
Now the brioche is baked at 340°F static mode for about 30 minutes, clearly always checking our home oven.
I must say that I am very satisfied … it’s soft, well risen, very pleasant even with little sugar, but it’s better this way because we can add Nutella jam without too much guilt!
Enjoy your meal! Annalisa