Recette BRIOCHE moelleuse et filante maison facile, fleur d'oranger,

Ingredients

• 500 g All-Purpose Flour (sifted)
• 100 ml Whole Milk (room temperature)
• 1 tablespoon Orange Blossom Water (adds fragrant flavor)
• 1 pinch Fleur de Sel (or fine sea salt)
• 80 g Granulated Sugar
• 80 g Unsalted Butter (softened, cut into small pieces)
• 20 g Fresh Baker's Yeast (or 1 sachet dried yeast)
• 3 Eggs (2 for dough, 1 for egg wash)
• 1 pinch Salt (for egg wash)

Instructions

1. Prepare Ingredients

   Take the flour, milk, butter, eggs, sugar, salt, orange blossom water and yeast out of the fridge about 30 minutes before starting so everything reaches room temperature.

   Time: PT5M

2. Start Kneading

   Place the flour, milk, sugar, fleur de sel and the two eggs into the mixer bowl. Add the orange blossom water. Begin kneading on low speed (speed 1‑2).

   Time: PT6M

3. Increase Kneading Speed

   Raise the mixer to medium speed and continue kneading for about 5 minutes until the dough starts to come together.

   Time: PT5M

4. Add Butter

   Add the softened butter pieces to the bowl and knead on medium‑high speed for roughly 8 minutes until the dough is smooth, glossy and pulls away from the sides.

   Time: PT8M

5. First Rise

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place until it doubles in size, about 1 hour.

   Time: PT1H

6. Deflate and Shape

   Punch down the risen dough gently, turn it out onto a lightly floured surface, divide it into three equal pieces, braid them together and place the braid into a greased loaf pan.

   Time: PT10M

7. Second Rise

   Cover the pan loosely and let the shaped dough rise again until puffed, about 45 minutes.

   Time: PT45M

8. Egg Wash

   Beat the third egg with a pinch of salt until slightly frothy. Brush the surface of the risen brioche evenly.

   Time: PT5M

9. Bake

   Bake in a pre‑heated oven at 180 °C for about 25 minutes, or until the top is deep golden and a skewer inserted comes out clean.

   Time: PT25M

   Temperature: 180°C

10. Cool

    Remove the brioche from the oven, let it rest in the pan for 5 minutes, then transfer to a cooling rack and let it cool completely before slicing.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g