Step-by-Step Guide to Make Quick Brioche tressée saveur fleur d'oranger

Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Simple Way to Make Perfect Brioche tressée saveur fleur d'oranger. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Brioche tressée saveur fleur d'oranger, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brioche tressée saveur fleur d'oranger delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Brioche tressée saveur fleur d'oranger estimated approx 25 à 27 min.

To get started with this recipe, we have to prepare a few ingredients. You can cook Brioche tressée saveur fleur d'oranger using 8 ingredients and 9 steps. Here is how you cook that.

𝔹𝕣𝕚𝕠𝕔𝕙𝕖 𝕥𝕣𝕖𝕤𝕤𝕖𝕖 𝕊𝕒𝕧𝕖𝕦𝕣 𝔽𝕝𝕖𝕦𝕣 𝕕'𝕠𝕣𝕒𝕟𝕘𝕖𝕣, hyper moelleuse et filante à la douce saveur fleur d'oranger, reprise de la recette de Hervé Cuisine. Elle est très facile à réaliser il faut juste respecter les temps de pause pour qu'elle gonfle tranquillement. Elle se déguste au petit-déjeuner ou le goûter, nature ou agrémentée de confiture ou chocolat, un régal 😋 La recette est pour une énorme brioche , aussi pour 2 moyennes. #brioche #noel #arbredenoel #gourmandiseaoffrir

Ingredients and spices that need to be Get to make Brioche tressée saveur fleur d'oranger:

1. 500 gr farine
2. 80 gr à 100gr sucre
3. 80 gr beurre
4. 200 ml lait à température ou tiède
5. 20 gr levure fraîche ou 7gr de levure sèche
6. 1/2 cc sel
7. 2 œufs +1 pour la dorure
8. 3 cs fleur d’oranger

Steps to make to make Brioche tressée saveur fleur d'oranger

1. Dans la cuve verser le lait température ambiante ou tiède, le sucre, 1/2 Cc de sel.
2. 2 œufs entiers, 3cs de fleur d’oranger, (vous pouvez remplacer par de l’extrait de vanille si vous le souhaitez). Au fouet mélanger le tout.
3. Y incorporer la farine tamisée et pétrir 2 min petite vitesse, émietter la levure et pétrir 5 min petite vitesse et puis 5 min vitesse moyenne.
4. Incorporer le beurre mou et pétrir 8 min vitesse moyenne. Detacher la pâte des parois, couvrirait et laisser lever entre 1h30 à 2hr. Beurrer et chemiser un moule à cake, chemiser n’est pas obligatoire et l’utilité d’un moule à cake non plus, sur du papier cuisson c’est parfait aussi.
5. J’ai laisser lever 2hr, la pâte à doublé de volume, fleurer un plan de travail, dégazer la pâte, couper en 3 pour une grosse brioche ou en 6 pour 2 moyennes.
6. Rouler 3 ficelles, souder les extrémités et commencer à tresser les extrémités vers l’intérieur, souder les extrémités.
7. Placer la brioche dans un moule ou papier cuisson.Casser un œuf ajouter une pincée, mélanger, en badigeonner la brioche.Préchauffer four à 180C, 25 à 27 min.
8. Laisser refroidir avant de démouler, vous pouvez badigeonner d’un peu de confiture fondue pour la brillance et le goût.
9. Vous trouverez la recette vidéo sur ma bb chaîne YouTube Cucina per Tutti P’ aussi sur faceboock Cucina per Tutti P et Instagram Cucina.per.tutti.p

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