By Léo Désémery
For around 5 brioches
INGREDIENTS:
1000 g T45 strong flour
150 g sugar
20 g salt
40 g organic yeast
300 g fresh milk
150 g whole eggs
50 g butter
200 g liquid starter
380 g sheet butter
30°B vanilla syrup as required
METHOD:
Knead for 15 minutes on first speed and 10 minutes on the second speed.
The dough temperature should be between 24 and 26°C, then place it in the freezer.
The next day, laminate the dough, place the sheet butter on the dough and make 1 double turn then 1 single turn, allowing a resting time of 10 minutes in the refrigerator between the two turns.
Keep in the refrigerator for at least 30 to 40 minutes.
Roll out to 15 mm then cut into 400 g rectangles.
Cut each rectangle into three equal strands then braid.
Proof at around 28°C for 3 to 4 hours then bake for 28 to 30 minutes at 160°C in a convection oven.
Brush with syrup at the end of baking.
