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By Nicolas Boussin - Maxime Guérin

Recipe Orange Blossom Brioche Braid

To make this dish

Ingredient list

  • FERMENTED DOUGH
    220 g strong flour (T45, approximately 14% protein)
    2 g salt
    18 g milk powder
    2 g yeast
    130 g water
  • ORANGE BLOSSOM BRIOCHE DOUGH
    500 g strong flour (T45, approximately 14% protein)
    37 g sugar (1)
    25 g dark rum
    10 g vanilla extract
    10 g orange blossom water
    285 g eggs
    365 g fermented dough
    185 g Lescure Unsalted 250g butter Roll 82% fat
    12 g salt
    25 g yeast
    140 g sugar (2)
  • CREAM WASH
    100 g egg yolks
    50 g milk
    50 g Lescure UHT Cream 35% fat

The recipe, step by step

  1. 01

    FERMENTED DOUGH

    Dissolve the powdered milk and yeast in the water. Add to the flour and salt. Knead on speed 1 for 4 minutes, then on speed 2 for 4 minutes. Refrigerate overnight or for 4 hours at room temperature.

  2. 02

    ORANGE BLOSSOM BRIOCHE DOUGH

    Using the dough hook, combine the flour, sugar (1), rum, vanilla extract, orange blossom water on speed 1 for 6 minutes, gradually adding the eggs. Add the fermented dough and the butter. Knead on speed 2 for 8 minutes. Add the salt followed by the yeast. Knead on speed 2 for 5 minutes, add the sugar (2) and knead again for 2 minutes (dough temperature 26- 27 °C). Let rise uncovered for 1 hour at room temperature, then cover and let rise for another hour. Refrigerate overnight.

  3. 03

    CREAM WASH

    Combine all ingredients together