Braided brioche with custard are a real delight for the palate, a perfect recipe for a morning breakfast. Very easy to make, in the procedure I explain step-by-step with photos the method for braiding, so you absolutely must make them. Everyone loves them, young and old, like a slice of classic bundt cake or a fragrant apple pie and you can make them by hand without a mixer or kitchen robot, just a little patience for the rising, prepare a delicious custard, do the braiding and bake our braided brioche with cream.
So, shall we prepare them together? Get your hands in the dough and put on the apron!
See you soon, Susy
I also leave you:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 192.81 (Kcal)
- Carbohydrates 32.54 (g) of which sugars 13.62 (g)
- Proteins 5.72 (g)
- Fat 4.95 (g) of which saturated 2.84 (g)of which unsaturated 1.85 (g)
- Fibers 0.61 (g)
- Sodium 53.25 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for brioche with cream
- 1 cup all-purpose flour
- 1 cup bread flour
- 1/3 cup milk (warm)
- 1/4 cup sugar
- 1 3/4 tsp dry yeast (or 15 g fresh yeast)
- 2 tbsp butter (softened)
- 2 eggs (medium)
- 1 pinch salt
- 1 orange zest (finely grated)
- 1 tsp vanilla extract
- 1 cup milk
- 2 egg yolks (from medium eggs)
- 1/4 cup sugar
- 3 tbsp cornstarch
- 1 egg yolk
- 1 tbsp milk
You’ll need for the braided brioche with cream
- Bowl
- Baking sheet
- Pastry wheel
- Piping bag
Braided Brioche with Cream
In a bowl, I put the egg yolks, sugar, and sifted cornstarch, mix well with a whisk to combine everything.
I pour the milk into a saucepan and bring it to the fire until it’s almost boiling, turn it off and pour it into the egg yolks bowl, mix, and put everything back in the pan.
I turn on the heat to low and start cooking, constantly stirring with the whisk. The mixture should thicken without forming lumps. When the cream is ready, I let it cool and keep it in the fridge covered on the surface with cling film so that no crust forms.
I pour the warm milk, sugar, and yeast into the bowl. With a spatula, I mix and dissolve the yeast. I add the slightly beaten eggs, the flavors and continue to mix.
I sift the flours and add them to the mixture, add a pinch of salt and initially work with the spatula then turn the bowl over onto the work surface and knead with my hands.
I spread the obtained dough with my fingers and add the butter cut into pieces and softened, press it with my hands and close the sides, knead giving a light dusting of flour on the surface. I get a homogeneous dough, place it in the bowl, cover it with cling film, and let it double in volume in a turned-off oven with the light on. My oven has a function to help the leavening, and in an hour my dough is ready, otherwise, it will take a couple of hours.
On the slightly floured work surface, I turn the bowl over and deflate the dough with my hands. I proceed with a couple of folds in thirds and with the rolling pin, I roll it out giving it the shape of a rectangle 20″ x 8″. With the pastry wheel, I divide it into 10 rectangles.
I cut each piece in the center leaving the edges intact and pass one edge three times inside just one part. I place the braided brioche on a baking sheet lined with parchment paper.
I put the custard in the piping bag and fill the inside of the brioche, then brush them with a beaten egg yolk mixed with a tablespoon of milk, being careful not to deflate them.
Bake at 356°F for about 18 minutes.
Once baked, let them cool a bit and then sprinkle with powdered sugar and the breakfast with brioche with cream is ready!
