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Christmas crown

 

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Christmas crown

For a large brioche

Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min

Ingredients

  • 200ml semi-skimmed milk
  • 60g sugar in powder
  • 1,5 tsp salt
  • 2 eggs
  • 500g flour
  • 25g fresh baking yeast
  • 2 tbsp orange flower water (optional)
  • 70g soft butter at room temperature
  • Egg wash : 1egg, sugar in grain
  • 100g chocolate paste
  • Grilled hazelnuts

PREPARATION

  • In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
  • Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
  • After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
  • In the bowl form a ball with the dough.
  • Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.

  • Let rise for 1h30. The dough will double in volume.

  • Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.

  • Roll out the dough.

  • Spread the chocolate paste and let 1 cm on each side without chocolate paste.

  • Roll the dough on itself.

  • Cut the dough in 2.

  • Stick the 2 extremities together and braid the 2 parts.
  • Stick the 2 last extremeties.

  • Form a circle by joining the 2 extremities together.

  • Place the brioche on a baking tray.
  • Cover the braid with a towel and let in a warm place.

  • Let rise for 45 minutes. The braid will double.
  • Beat the egg with a fork and brush the braid with a brush.
  • Sprinkle generously with hazelnuts.

  • Turn on the oven to 180°C and put the brioche in the cold oven.
  • Bake for 20 to 30 minutes until golden brown.

 

Christmas crown
For a large brioche Preparation time : 30 min, time to rest : 1h30 + 45 min, cooking time : 20 à 30 min
Ingrédients
  • 200 ml  semi-skimmed milk
  • 60 sugar in powder
  • 1,5 tsp salt
  • 2 eggs
  • 500 g flour
  • 25 g fresh baking yeast
  • 2 tbsp orange flower water optional
  • 70 g soft butter at room temperature
  • Egg wash : 1egg  sugar in grain
  • 100 g chocolate paste
  • Grilled hazelnuts
Instructions
  1. In a bowl of a mixer, place the ingredients in this order : milk, sugar, salt, eggs, orange flower water and flour.
  2. Knead at speed 1. After 1 minute, add the crumbled fresh yeast and knead at speed 2 for 10 minutes.
  3. After 10 minutes of kneading, add the butter at room temperature. Knead at speed 2 for 5 minutes.
  4. In the bowl form a ball with the dough.
  5. Cover the bowl with a towel in a warm place. I put the bowl in the oven off previously heated at 50°C.
  6. Let rise for 1h30. The dough will double in volume.
  7. Flour a clean a work surface and knead the dough to expulse the air bubbles. Form a ball.
  8. Roll out the dough.
  9. Spread the chocolate paste and let 1 cm on each side without chocolate paste.
  10. Roll the dough on itself.
  11. Cut the dough in 2.
  12. Stick the 2 extremities together and braid the 2 parts.
  13. Stick the 2 last extremeties.
  14. Form a circle by joining the 2 extremities together.
  15. Place the brioche on a baking tray.
  16. Cover the braid with a towel and let in a warm place.
  17. Let rise for 45 minutes. The braid will double.
  18. Beat the egg with a fork and brush the braid with a brush.
  19. Sprinkle generously with hazelnuts.
  20. Turn on the oven to 180°C and put the brioche in the cold oven.
  21. Bake for 20 to 30 minutes until golden brown.

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