Sicilian Brioche

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 4 hrs 25 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 330 g wheat flour type 405
  • 70 g suar
  • 40 ml water
  • 20 g fresh yeast
  • 3 egg (s), size M
  • 100 g butter
  • 6 grams salt
  • 10 ml Marsala
  • Lemon zest from 1/4 untreated lemon
  • Orange zest from 1/4 untreated orange
  • 2 tablespoon condensed milk or cream
Sicilian Brioche
Sicilian Brioche

Instructions

  1. Take the eggs and butter out of the refrigerator. Mix the flour with the sugar in a bowl. Warm the water to lukewarm. Make a well in the middle of the mixture and pour the water into it. Crumble the yeast into the water. Use a mixer and dough hook to dissolve the yeast in the water, stirring in just enough flour to make a semi-liquid, even dough. Let this pre-dough rise for about 30 minutes (the dough hooks can remain in the dough, they will be used in a moment).
  2. After the walking time, add the eggs, salt, citrus zest and marsala. Knead everything in for 1 minute on a slow speed. Then knead on a fast setting for about 5 minutes, until the dough loosens from the edge of the bowl. The long kneading time is important and it really takes around 6 minutes. Add the butter, knead in and knead at high speed for at least 6 minutes. The dough is ready when it separates completely from the bowl again.
  3. Let the dough rise for 2 hours at room temperature until it doubles in volume. Beat the dough in the bowl once and place in the bowl in the refrigerator for 1 hour. This makes the dough easier to work with for the next steps.
  4. After 1 hour, take the dough out of the refrigerator and place on a floured work surface. Tap into a rectangle with the flat of your hand, knocking out larger bubbles. Fold in the dough 1/3 of the length from the short sides (as with a lengthways letter). Knock flat again and hit again from the short sides. Roll out the dough from the long side into a sausage about 60 cm long. Divide this into 8 equal pieces.
  5. Flour your hands and roll each piece of dough between your hands into an approx. 40 cm long sausage. Make sure that the piece of dough is rolled in the original rolling direction. This should be done very quickly so that the butter in the dough does not become too soft.
  6. Shape each dough sausage into a knot and place on a baking sheet lined with baking paper. Cover everything with a cloth and let rise for 1 hour.
  7. Preheat the oven to 160 ° C fan oven or 180 ° C top / bottom heat.
  8. Brush the brioche with the condensed milk or cream just before baking.
  9. Put in the preheated oven on the middle shelf and bake for about 25 minutes.
  10. After baking, quickly place the brioche on a wire rack and allow to cool.

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