The sourdough braided brioche is perfect for breakfast or as a snack for kids… and grownups alike! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
***
Today we’ll be making the braided brioche, perfect for breakfast or as a sweet snack for kids… and grownups alike! Let’s see how to make it…
Ingredients for 5 braids
Sourdough braided brioche
(for 5 braids, about 5 oz-140 g each)
• 1/3 stick (40 g) of softened butter
• 2 2/3 cups (300 g) of cake flour
• 1/3 cup (80 ml) of milk
• the grated zest of 1 lemon
• ¼ tbsp (5 g) of salt
• 1 medium egg • 1 pinch of vanilla powder
• ¼ cup (50 g) of sugar
• 5,6 oz (160 g) of sourdough starter
For garnishing
• 1 egg
• heavy cream, as needed
• pearl sugar
In a mixing bowl, combine the flour… the sourdough starter… the grated lemon zest… the sugar… the vanilla… and the salt. Fit the mixer with the paddle attachment and beat, adding the milk in a thin stream, that has been beaten with an egg yolk. Continue to beat until blended.
When the mixture has come together, replace the paddle attachment with the dough hook. Now beat in the softened butter, a small piece at a time, waiting to add more until each addition is fully incorporated.
When the dough gathers around the hook, it’s ready. So turn off the mixer… transfer the dough to a lightly floured pastry board or work surface… knead just enough to form a ball… it’s nice and smooth, as you can see… place in a bowl and let it rise for at least 16 hours, since sourdough takes a very long time to rise. So cover with cling film and place in the turned off oven with the light on, or in a warm place, no more than 95°F (35°C).
And here’s the risen dough, now turn it out onto the pastry board, lightly dusted with flour… knead again… then divide the dough into 5 equal pieces, or 6 if you prefer, to make 5 or 6 small braids. Divide each piece of dough into 3 portions… and roll into ropes. Now braid the ropes together… like this, and place the braid on a baking sheet, lined with parchment paper. After that, brush the braids with an egg yolk, that has been beaten with 2 tablespoons of cream.
Here we are, after brushing the braids with the egg mixture, sprinkle with pearl sugar… and allow to rise in the turned off oven, with the light on, for another 2 hours, until doubled in volume.
Here’s our beautiful braids after rising; now bake in a static preheated oven at 350°F (180°C) for about 25-30 minutes, or until nice and golden brown.
Our sourdough braided brioche is soft and warm, ready to enjoy! See you next videorecipe!