Sweet Brioche

I. COMPOSITION

• Brioche base
• For one brioche

II. BRIOCHE BASE

• 1000 g flour (55 type)
• 250 g softened butter
• 90 g sugar
• 20 g salt
• 5 whole eggs and the rest in water to obtain 550 g in liquid
• 50 g baking powder

PROCESS

1. Place the flour, sugar and salt in a mixer and add the egg/water liquid mix.
   Mix for 3-4 min.
2. Add the baking powder and mix for another 30 seconds until incorporated.
3. Remove the dough and knead for 4 min before adding the softened butter.
4. Flour your hands and remove the dough and shape into a ball.
5. Cover with a towel and leave to rest for 40 min at room temperature.
6. When the dough has doubled in volume, fold and beat with your hand
   and cut into pieces (450 g).

III. FOR 1 BRIOCHE

• 450 g dough
• 80 g candied orange peel
• 30 g Belgium dark chocolate batons 8 cm in pieces
• 1 whole egg
• sugar in pieces for decoration

PROCESS

1. Let the dough rise again for 50 min at 28˚C.
2. Glaze with egg and decorate by cutting a circle on top with scissors.
3. Garnish with candied fruits and pieces of broken Belgium dark chocolate batons 8 cm.
4. Cook for 20 min at 200˚C. Cook for 20 min at 200˚C.