• Baker-Pastry Chef

Flaky brioche

  • Recipe calculated for 16 pieces
  • 3 completion stages


Flaky brioche dough

  • Dissolve the yeast in the cold milk.
  • In the bowl of a stand mixer, combine the two types of flour, salt, sugar, the 165 g of butter, orange blossom water and yeast/milk mixture on speed 1 for 5 minutes, adding the eggs little by little.
  • Knead on speed 2 for 7 minutes.
  • Flatten out into a rectangle and refrigerate overnight.
1100 g strong flour (T45, approximately 14% protein) 330 g eggs 40 g Orange blossom water 165 g Dairy butter 82% fat – Block 200 g sugar 33 g salt 605 g milk 83 g fresh yeast 660 g plain flour (T55, approximately 11% protein) 1000 g Dairy butter 82% fat – Sheet


Finishing touches

 SQ maple syrup


Shaping and baking

  • Roll the dough out to a thickness of 10 mm.
  • Cover 2/3 of the surface with the butter sheet.
  • Fold into three then give the dough a first single turn.
  • Then give the dough a second single turn and let rest in the refrigerator for approximately 1 hour.
  • Then give the dough a third single turn and return to the refrigerator.
  • Roll out to a thickness of 4 mm.
  • Cut into 3.5 cm x 80 cm strips in the direction the dough was rolled out in (230 g per strip).
  • Roll up leaving a 3-cm space in the centre.
  • Let rise at 26°C in 16-cm diamater buttered rings for 21⁄2 hours, then for another 30 minutes at room temperature.
  • Bake in a 165°C convection oven for approximately 35 minutes (damper open).
  • Remove from the oven and brush the flaky brioches with maple syrup.