WATER BRIOCHE BRAIDS
Here’s the recipe for some truly soft and delicious braids, made with basic brioche dough. Do you know those soft and super fragrant doughs to enjoy with jam or hazelnut cream? The WATER BRIOCHE BRAIDS are like that, similar to a cloud that melts in your mouth! The recipe is really very simple, just be patient for the rising times, which are slightly longer this time of year due to the cold. But if you don’t have time available, I recommend using the classic trick of the light in the oven: it will be perfect 🙂
EMIMETTOAIFORNELLI suggests:
OAT MUFFINS
SIMPLE MARITOZZI
FRIED DOUGH PETTOLE
- Difficulty: Medium
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 g dry yeast (12 of fresh yeast)
- 250 g Manitoba flour
- 250 g all-purpose flour
- 1 lemon zest
- 80 g sugar
- 1/4 cup vegetable oil
- 1 cup water
- 1 packet vanillin (or vanilla extract/pod)
- 1 egg
- 90 g liquid sourdough starter
- 200 g water
Tools
If you don’t have them, I recommend these fantastic electric whisks (ADV)
- Electric whisks
Steps
For those using sourdough starter, the night before you need to refresh it and once it has doubled, straight into the fridge, in the morning take it out and let it acclimate for an hour before adding it to our dough. N.B. DESCRIBED TIMES are for dry yeast, with sourdough starter, they are longer.
For those using dry yeast, subtract 50 g of water from the TOTAL described and then do as described in the package.
In a bowl (or in a stand mixer) pour the flour, with the yeast and water and start mixing with the help of electric whisks for hard dough.
Then add the oil, the lemon zest and the rest of the ingredients.
Transfer the dough to a work table and knead it by hand until it becomes smooth (it will take about 10 minutes).If you have a stand mixer, pour all the ingredients and work with the hook until a ball is formed.
Once done, transfer to a bowl, let it rise until doubled. (around 4 hours)
With sourdough starter let it rest for more hours.
(if you knead it in the evening, as always, leave it out for an hour and then in the fridge all night; the next morning take it out of the fridge and let it acclimate for a couple of hours).
Once risen, deflate the dough and work it until you form a ball.
Break off a piece of about 60 grams.
Form a long loaf and braid them together forming a braid.
Let our brioches rise for another hour.
In the oven at 356 degrees Fahrenheit (180 Celsius) for about 15/18 minutes, always check after the first 12 minutes.
Our WATER BRIOCHE BRAIDS are ready to enjoy with jam or chocolate 🙂
They are also delicious with this ORANGE CREAM
STORAGE
The braids are best stored tightly closed in special bags and last many days.
Otherwise, you can easily freeze them without filling, and thaw as needed, they will return very soft 🙂
