Ingredients
-
1/2 pack dry yeast
-
300g soft pastry flourstandard flour
-
30g powdered sugar
-
1 egg
-
120ml lukewarm water
-
15g acacia honey
-
6g fine salt
-
50g slightly soft butter
-
For the gilding
-
1 egg yolk
-
1 tsp milk
-
a little bit granulated sugar
Directions
Recipe for a braided heart-shaped brioche. Perfect home-made gift for someone special. You could for example bake this brioche heart for mother’s day or for Valentine’s day.
Ingredients
| 1/2 pack dry yeast | |
| 300g soft pastry flour | |
| 30g powdered sugar | |
| 1 egg | |
| 120ml lukewarm water | |
| 15g acacia honey | |
| 6g fine salt | |
| 50g slightly soft butter | |
For the gilding |
|
| 1 egg yolk | |
| 1 tsp milk | |
| a little bit granulated sugar | |
Steps
|
1
|
Take the bread baking pan out of the breadmaker and insert the dough hook. Add first the dry yeast and then flour, salt, sugar, egg and milk. Finish with the butter cut into pieces. |
|
2
|
Place the baking pan back into the breadmaker and close the lid. Then select and start the programme for basic bread dough (Croustina (SD-ZP2000) programme 16, SD-YR2550 programme 18, SD-YR2540 programme 19, SD-R2530 programme 17, SD-B2510 programme 14). |
|
3
|
At the end of the programme, take the dough out of the bread maker and place on a floured work surface. Shape a compact ball out of the dough and place it in a lighly oiled dish/bowl and cover it with cling film. Place it into the refrigerator for at least 2 hours, ideally overnight. |
|
4
|
Flour your work surface and divide the dough into about 6 equal pieces. Roll them into long sausages and make two braids of 3 sausages each. Give them a slightly curved shape and connect them at the ends to shape a heart. If neccessary use a little cold water to stick the ends together. |
|
5
|
Place the brioche heart on a tray lined with baking paper. Cover with a clean tea towel and let the dough rise a final time for about 40min. |
|
6
|
In the meantime, preheat the oven to 175 °C (circulating air). Brush the dough heart with the egg yolk mixed with the milk and sprinkle with granulated sugar. Bake the brioche hearts for 20 minutes. Once done, let them cool down before tasting. |
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