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Christmas crown
For a large brioche
Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min
[ingredients title=”Ingredients”]
- 200ml semi-skimmed milk
- 60g sugar in powder
- 1,5 tsp salt
- 2 eggs
- 500g flour
- 25g fresh baking yeast
- 2 tbsp orange flower water (optional)
- 70g soft butter at room temperature
- Egg wash : 1egg, sugar in grain
- 100g chocolate paste
- Grilled hazelnuts
[/ingredients]
PREPARATION
- In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
- Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
- After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
- In the bowl form a ball with the dough.
- Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.
- Let rise for 1h30. The dough will double in volume.
- Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.
- Roll out the dough.
- Spread the chocolate paste and let 1 cm on each side without chocolate paste.
- Roll the dough on itself.
- Cut the dough in 2.
- Stick the 2 extremities together and braid the 2 parts.
- Stick the 2 last extremeties.
- Form a circle by joining the 2 extremities together.
- Place the brioche on a baking tray.
- Cover the braid with a towel and let in a warm place.
- Let rise for 45 minutes. The braid will double.
- Beat the egg with a fork and brush the braid with a brush.
- Sprinkle generously with hazelnuts.
- Turn on the oven to 180°C and put the brioche in the cold oven.
- Bake for 20 to 30 minutes until golden brown.
Christmas crown
For a large brioche
Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min
Ingrédients
- 200 ml semi-skimmed milk
- 60 g sugar in powder
- 1,5 tsp salt
- 2 eggs
- 500 g flour
- 25 g fresh baking yeast
- 2 tbsp orange flower water optional
- 70 g soft butter at room temperature
- Egg wash : 1egg sugar in grain
- 100 g chocolate paste
- Grilled hazelnuts
Instructions
-
In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
-
Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
-
After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
-
In the bowl form a ball with the dough.
-
Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.
-
Let rise for 1h30. The dough will double in volume.
-
Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.
-
Roll out the dough.
-
Spread the chocolate paste and let 1 cm on each side without chocolate paste.
-
Roll the dough on itself.
-
Cut the dough in 2.
-
Stick the 2 extremities together and braid the 2 parts.
-
Stick the 2 last extremeties.
-
Form a circle by joining the 2 extremities together.
-
Place the brioche on a baking tray.
-
Cover the braid with a towel and let in a warm place.
-
Let rise for 45 minutes. The braid will double.
-
Beat the egg with a fork and brush the braid with a brush.
-
Sprinkle generously with hazelnuts.
-
Turn on the oven to 180°C and put the brioche in the cold oven.
-
Bake for 20 to 30 minutes until golden brown.