This brioche from French Chef Conticini is really delicious, you just have to take the time to prepare it!
Prep Time: 30 minutes
Rest Time : 6h30
Baking Time : 35 minutes at 340° F (170° C)
Difficulty: easy
For: a mold of 7-8 inches long (20-22 cm)
7. Cover the dough and let it rise at room temperature for about 1h30 so that it doubles in volume.
8. Place the dough on a lightly floured work surface and degasify it by folding it down in 2 or 3 movements of the hand from bottom to top, then give it the shape of a ball.
9. Film the dough with plastic wrap and place it in the refrigerator for at least 3 hours.
10. Then, flour the dough again, and give it the shape of a strand the length of the chosen mould (about 7-8 inches / 20-22 cm).
11. Cut the strand into 2 or 3 equal pieces.
12. Form balls and place them next to each other in the mold.
13. Cover and let rise again at room temperature for about 2 hours.
14. Preheat the oven at 340° F (170° C).
15. Brown the brioche with the egg yolk.
16. Cook for about 35 minutes.
17. Unmold and let the brioche cool down.
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