Tip: Prepare the brioche dough the night before so that it has time to grow. If this is not possible, keep it at least 4 hours in the fridge for the first growth.
This dish contains the following allergens: Wheat, Eggs, Milk/Dairy
Cooking mode
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125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Utensils
Step 1
Ideally in the bowl of a food mixer fitted with hook, gather all the ingredients except the butter, whole egg, 1 tablespoon milk, pearl sugar and candied fruits.
Step 2
Knead the dough at low speed for at least 6 minutes, then add the butter and continue kneading until it is completely incorporated and the dough doesn’t stick on the side of the bowl.
Step 3
Place the brioche dough in a bowl and let it rest, covered, for 12 hours in the refrigerator.
Step 4
Take the dough out of the fridge, flatten it and form a disc of 25cm in diameter by 2cm high.
Step 5
Using the handle of the roller, make a hole in the center, then shape your brioche by gradually folding the outside of the disc twice towards the hole and thus giving your brioche a crown shape.
Step 6
Place it on parchment paper on the oven tray of your SP101 and let it grow in a warm room for 1h30 -2h
Step 7
Beat the whole egg together with the spoon of milk, brush your brioche with the mix and cover it with pearl sugar.
Step 8
Turn on your oven and select BAKE, set the temperature to 160°C and the time to 30 minutes.
Step 9
When the oven is hot, place the baking sheet on your oven rack and cook until finished.
Step 10
At the end of the cooking time, take your brioche out of the oven and let it cool on a rack before decorating it with candied fruits.
Ideally in the bowl of a food mixer fitted with hook, gather all the ingredients except the butter, whole egg, 1 tablespoon milk, pearl sugar and candied fruits.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 2 of 10
Knead the dough at low speed for at least 6 minutes, then add the butter and continue kneading until it is completely incorporated and the dough doesn’t stick on the side of the bowl.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 3 of 10
Place the brioche dough in a bowl and let it rest, covered, for 12 hours in the refrigerator.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 4 of 10
Take the dough out of the fridge, flatten it and form a disc of 25cm in diameter by 2cm high.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 5 of 10
Using the handle of the roller, make a hole in the center, then shape your brioche by gradually folding the outside of the disc twice towards the hole and thus giving your brioche a crown shape.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 6 of 10
Place it on parchment paper on the oven tray of your SP101 and let it grow in a warm room for 1h30 -2h
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 7 of 10
Beat the whole egg together with the spoon of milk, brush your brioche with the mix and cover it with pearl sugar.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 8 of 10
Turn on your oven and select BAKE, set the temperature to 160°C and the time to 30 minutes.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 9 of 10
When the oven is hot, place the baking sheet on your oven rack and cook until finished.
125g
plain flour
125g
strong white flour
5g
salt
37g
sugar
12g
fresh yeast OR 5g dried active yeast
75g
egg + 1 egg
75ml
milk + 1 tablespoon milk
75g
cold butter, cut into 1cm cubes
30g
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
55g
pearl sugar
40g
candied fruits of your choice
4.38oz
plain flour
4.38oz
strong white flour
0.18oz
salt
1.3oz
sugar
0.42oz
fresh yeast OR 5g dried active yeast
2.63oz
egg + 1 egg
2.63fl. oz
milk + 1 tablespoon milk
2.63oz
cold butter, cut into 1cm cubes
1.05oz
orange blossom water
Zest of 1
Zest of orange
1
egg
1 tbsp
whole milk
1.93oz
pearl sugar
1.4oz
candied fruits of your choice
Step 10 of 10
At the end of the cooking time, take your brioche out of the oven and let it cool on a rack before decorating it with candied fruits.
