Braided Brioche with Sliced Almonds and Pearl Sugar
Discover the recipe for a braided brioche with sliced almonds and pearl sugar, a masterpiece of home baking. With its light and stringy crumb, its golden and shiny crust, this brioche flavored with vanilla and orange zest will delight all gourmands. The result of careful and patient work, it's perfect for sharing.
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- 1
Activate the yeast in the warm milk with a little sugar and let it rest for 10 minutes until a foamy layer forms.
- 2
In the mixer bowl, mix the flour, sugar and vanilla. Add the salt to the side. Make a well and pour in the milk-yeast mixture, eggs and orange zest.
- 3
Knead on low/medium speed for 5 minutes, then increase speed for 3-4 minutes until the dough pulls away from the sides.
- 4
Incorporate the soft butter cubes, little by little, kneading on medium speed for 5 to 7 minutes. The dough should be smooth, elastic and slightly sticky.
- 5
Form a ball, place it in an oiled bowl, cover and let rise for 1h30 to 2h in a warm place, or in the refrigerator for 8-12h for a slow rise.
- 6
Degas the dough, divide it into 3 equal pieces. Roll each piece into a 40-45 cm long rope. Braid the 3 ropes and seal the ends.
- 7
Place the braid on a baking sheet with parchment paper, cover and let rise 45 min to 1h. Preheat the oven to 170°C (convection).
- 8
Beat the egg yolk with the milk. Brush the brioche with this mixture, then sprinkle with sliced almonds and pearl sugar.
- 9
Bake in the middle of the oven for 25 to 30 minutes until golden brown and it sounds hollow when tapped. Cover with foil if it browns too quickly.
- 10
Remove the brioche from the oven and let it cool completely on a rack for at least 1h before slicing.
- For perfect dough, the milk should be warm, eggs and butter at room temperature. Butter that is too cold incorporates poorly, melted butter makes the dough greasy.
- Don't skimp on kneading time, it's essential to create the honeycomb structure of the crumb.
- Slow cold rise (overnight) is the secret for deeper flavor and an incomparable texture.
- When braiding, don't pull the strands too tight, the dough needs space to expand during baking.
- To check doneness, a probe inserted in the center should read about 88-92°C.
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