Layered brioche are made using the same dough as the French croissant, cut into strips and braided. Simply decorated with sugar grains, they are perfect for breakfast. They can be frozen before the last proofing stage and baked after leaving them at room temperature overnight, giving you warm layered brioche in the morning for breakfast. Layered brioche can be made without eggs and lactose-free.
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- Difficulty: Medium
- Cost: Economical
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup Manitoba flour
- 1/2 cup water
- 1/4 tsp fresh yeast
- 3 cups all-purpose flour
- 3/4 cup milk (cold)
- 1/4 cup sugar
- 1 tbsp fresh yeast
- 2 tsp salt
- 9 oz butter (for layering)
- 1 egg
- sugar grains
- powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking tray
- 1 Brush
- 1 Knife
Steps
In the late afternoon, prepare the pre-dough.
Knead all the ingredients until a dough is formed.
Cover the bowl with plastic wrap and leave at room temperature, about 65°- 68°F for 15 hours.In a bowl, combine the flour with sugar and yeast.
Add the pre-dough and milk.
Knead everything and add the salt.
Turn the dough out onto a lightly floured work surface.
Knead the dough until it forms a smooth, well-shaped ball.
To facilitate handling, divide the dough into two balls.
Wrap each ball in plastic wrap and place in the freezer for about 15 minutes.Meanwhile, between two sheets of parchment paper, roll out the butter to a thickness of about 0.4 inches and put back in the fridge.
After 15 minutes, remove one dough ball from the freezer and place the other in the fridge.
Roll out the first dough ball into a rectangle of 18″x6″.
Divide the butter in half.
Place the first half at the center of the rectangle.
Close with the two side flaps of dough over the butter without overlapping them.
Roll it out to a thickness of 0.4-0.5 inches and fold it in three.
Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Repeat the operation 3 times.
Do the same with the other dough rectangle.
The last rest will be 1 hour.Cut strips of dough about 0.4 inches wide at the base.
Braid two strips and place them on a baking tray lined with parchment paper.
Brush with beaten egg and cover with plastic wrap.
Let rise at room temperature for 2 hours.Preheat the oven to 392°F in static mode.
Remove the plastic wrap and brush again with beaten egg.
Decorate with sugar grains.
Bake and cook for about 15-20 minutes.
Remove from the oven and let cool.
Decorate with powdered sugar.
Advice
They keep in a closed bag for up to 5 days. Just heat them in a warm oven at about 300°F for 5 minutes.
They can be frozen before the last proofing or after baking, once cooled.
If freezing them raw, just place them directly frozen on a lined baking tray the night before. The next morning proceed with the recipe, following the steps after the final proofing.
This dough can also be used to make pains au chocolat.
They can be made by hand or with a mixer, but if using a mixer, don’t overwork the dough, or it will become too tough and difficult to roll during layering.
FAQ (Questions and Answers)
Can I make the layered brioche lactose-free?
Yes, you can use lactose-free or completely plant-based products in the same quantities.
How can I replace the egg for glazing?
With a sugar syrup, prepared with 30 g of sugar and 30 g of water.
