Krachel maison comme au bled 😋 les brioches moelleuses à la fleur d’oranger & sésame

Ingredients

• 500 g All-Purpose Flour (type 45, high‑protein bread flour)
• 120 g Granulated Sugar (fine white sugar)
• 1 packet Orange Blossom Sugar (sugar aromatisé à la fleur d'oranger; substitute with vanilla sugar if unavailable)
• 60 g Unsalted Butter (melted and cooled slightly)
• 200 ml Milk (warm to about 35°C)
• 50 ml Orange Blossom Water (adds fragrant floral note)
• 10 g Instant Dry Yeast (instant, not fresh granules)
• 1 Egg (large, room temperature)
• 1 tablespoon Sesame Seeds (for mixing and topping)
• 2 tablespoons Anise Seeds (provides licorice flavor)
• 1 pinch Salt (just a pinch)

Instructions

1. Warm liquids and gather ingredients

   Warm the milk to about 35°C and warm the orange blossom water. Measure all dry ingredients and have the butter melted and slightly cooled.

   Time: PT10M

2. Combine wet ingredients

   In the mixer bowl, add the granulated sugar, orange blossom sugar (or vanilla sugar), warm milk, orange blossom water, instant yeast, melted butter, the egg, sesame seeds and anise seeds. Mix on low speed until combined.

   Time: PT5M

3. Add flour and knead

   Add the flour and a pinch of salt to the bowl. Knead on medium‑high speed for about 5 minutes until the dough is slightly sticky but pulls away from the sides of the bowl.

   Time: PT5M

4. First proof (bulk fermentation)

   Cover the bowl with a clean kitchen towel and place it near a warm spot (e.g., on top of a radiator). Let the dough rise until it doubles in volume, about 1 hour.

   Time: PT1H

5. Degas and portion dough

   Punch down the risen dough gently, turn it onto a lightly floured surface and divide it into 12 equal pieces (≈80‑85 g each). Shape each piece into a smooth ball.

   Time: PT10M

6. Second proof

   Place the dough balls on a parchment‑lined baking sheet, spacing them apart. Lightly flatten each ball with your fingertips. Cover with a towel and let rise for 30 minutes until puffed.

   Time: PT30M

7. Prepare egg wash

   Beat the remaining egg with 1 tablespoon of milk until smooth.

   Time: PT5M

8. Brush and seed

   Brush each risen brioche gently with the egg‑milk mixture, then sprinkle sesame seeds on top.

   Time: PT5M

9. Bake

   Bake in a pre‑heated oven at 180°C for about 20 minutes, or until the tops are deep golden and the brioche sounds hollow when tapped.

   Time: PT20M

   Temperature: 180°C

10. Cool

    Remove the brioche from the oven, transfer to a cooling rack and let cool for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g