This brioche is going around the French Culinary blogosphere at the moment. I love the look of this brioche, it’s so pretty and I also like the concept of basting your brioche in a dark sweet syrup, so yummy! I have made a mix of 2 recipes I saw in La popotte de Manue and A 2 mains Cape délice.
2 egg yolks
3 tbsp sugar
1/2 tsp salt
80g butter, cut into chunks
1 sachet instant yeast (or 12g fresh yeast)
2 tbsp golden syrup
2 tbsp dark brown sugar (like muscovado)
2 tbsp butter
1 tbsp demerera sugar
1 tsp ground allspice
- Put the milk, 1 tbsp sugar and the yeast in the TM bowl and warm 3 min/37C/speed1
- Add the flour, salt and remaining sugar and knead 3 min
- Add the egg yolks and butter and knead again 5 min.
- Leave to rest 1 hour in a slightly oiled glass bowl covered with a tea towel in a warm non drafty place.
- Roll down the dough to 5mm thick and cut out rounds with a 6cm wide pastry cutter.
- Take 3 rounds and place them side by side slightly overlapping.
- Cut them in the middle (I used a pizza cutter)
- Roll them together starting from the most underneath piece of dough.
- Place them cut side down in a baking tin (I used silicone) and leave some room around them so they can rise properly.
- Leave to rise, covered with a tea towel for 1 hour in a warm place.
- Make the syrup: bring to the boil all the ingredients 3 min/100C/speed 2. Brush the brioche with the syrup.
- Preheat the oven at 180C and bake for 30 to 35 minutes (check the brioche at 25 minutes, for me it was done!)