Who wouldn’t want to start the day with a steaming cup of coffee or tea and some soft little brioches?
These sweet braids are a bit like grandma’s. They taste good, healthy, and genuine, even more so because they’re homemade.
Try this very simple recipe, I’ll give you the ingredients for about 6/8 braids.
And remember: the simplest things are the best!
Other small leavened products for breakfast or snack:
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Let’s prepare:
- 2 cups Manitoba Flour
- 0.25 oz Fresh yeast
- 1 Egg
- 1 Egg yolk
- 0.3 cups Sugar
- 3.5 tbsps Butter
- 0.5 tbsps Honey
- Orange zest
- Lemon zest
- 2 tsp Liqueur (to taste)
- 0.4 cups Sugar
- 0.25 cups Almond flour
- 1 oz Egg white
- 0.25 cups All-purpose flour
- Granulated sugar (for sprinkling)
Tools
We will need (but you can knead by hand)
- 1 Stand mixer
- 1 Baking sheet
- Parchment paper
- 1 Brush
Preparation
I start by saying that I use the stand mixer, but in reality, this amount of dough is manageable by kneading by hand.
To start our braid dough, put flour, eggs, and sugar into the stand mixer (with the paddle or dough hook). Dissolve the yeast in milk and add it to the mixture.
Now start the stand mixer and begin kneading. It will take about 7/10 minutes to obtain a perfectly kneaded ball.
Only at this point do we add the salt and incorporate it.
Cut the cold butter into small pieces and start adding them to the dough, waiting for them to be perfectly incorporated.
Lastly, add the aromas. The honey with orange and lemon zest and a drop of liqueur, although not necessary.
When the braid dough is ready, put it in a container to rise.
Make sure it starts rising (allow about half an hour) and then place it in the fridge.
It can stay in the fridge for about 8 to 12 hours.
Take the dough from the fridge. Leave it at room temperature for about an hour, and when it has risen, we can start forming the braids.
Divide the dough into equal pieces and then make little sausages that will be our base for braiding.
Once the braids are formed, place them on a baking sheet lined with parchment paper, and wait for them to double in size.
Turn on the oven and when it reaches the right temperature, we can decorate the braids.
If we have made the glaze, we can put it on the brioches; otherwise, we can brush with beaten egg and sprinkle with granulated sugar.
Bake at 338°F for about 18 minutes.
