Ingredients for 18 brioches
For pre-kneading:
- 100 g Manitoba Flour
- 100 g of water
- 10 g fresh brewer’s yeast
For the dough:
- 400 g of Pastry Flour with Type 2 flour and wheat germ
- 100 g eggs (2 eggs)
- 50 g of milk
- 50 g sugar
- 40 g of wildflower or acacia honey
- 90 ml of extra virgin olive oil
- 1 pc salt
- half a vanilla bean
For finishing:
- 1 yolk
- 50 ml of milk
- 30 g of almond slivers (optional)
- powdered sugar (optional)
- wildflower honey
Proceedings
Prepare the pre-dough
Place the flour in a bowl. Dissolve the yeast in the water and pour the liquid into the flour.
Mix well with a wooden spoon and cover with a damp cloth or plastic wrap and let rise at room temperature 1 hour.
Prepare the dough
Add all the type 2 flour, sugar, honey, salt and vanilla bean seeds to the yeast and mix quickly. Beat the eggs with the milk and pour the liquid into the bowl.
Mix all the ingredients together well. Last, add the oil in a trickle a little at a time.
Form into a ball that should be soft and transfer to a bowl lightly greased with oil. Cover with plastic wrap and let rise first at room temperature for 1 hour, then in the refrigerator overnight.
Processing and portioning
In the morning, remove the dough from the refrigerator. On a lightly floured work surface, roll out to a height of 1 cm the first part, until it forms a rectangle about 90×20. From the rectangle, cut out 18 triangles with a base of 8 cm and a height of 20 cm.
Roll each triangle starting from the base and forming a brioche in the shape of a croissant. Proceed for all triangles and transfer the brioches to two baking sheets lined with greaseproof paper.
If you have a small work surface, you can roll out the dough in two times, thus forming two rectangles of about 45×20.
Cooking
Let the brioches rest at room temperature, uncovered, for about 30 minutes. Turn on the oven to 200 degrees.
Beat the egg yolk with milk and gently brush the brioches. Decorate with almond slivers and a dusting of powdered sugar.
Bake for 5 minutes, then lower the oven temperature to 180 degrees and bake for another 10 minutes, until colored.
Bake, let cool and glaze with honey.
Brioches can be frozen once they have risen and will keep in the freezer for about 30 days.
Thanks to Maddalena of Cucina Scacciapensieri
