Braided brioche

Ingredients

For the Tangzhong

• 20 g flour
• 100 g milk

For the dough

• 430 g strong flour
• 160 g milk
• 1 egg
• 70 g sugar
• 9 g fresh brewer’s yeast
• 8 g salt
• 80 g softened butter

For the filling

• Fiordifrutta bitter oranges
• chocolate chips

For the finishing

• 1 egg + a splash of milk (for brushing)
• melted butter
• icing sugar

Method

First, prepare the Tangzhong: in a small saucepan, mix the flour and milk and cook over low heat, stirring continuously, until the mixture thickens. Let it cool completely. Next, prepare the dough. Place the flour, egg, sugar, crumbled yeast, tangzhong and milk into the bowl of a stand mixer. Start kneading with the dough hook on low speed. When the dough begins to come together into a smooth ball, add the salt and continue kneading for a few more minutes. Now add the softened butter a little at a time, waiting for it to be fully absorbed before adding more. Once all the butter has been incorporated, increase the speed to high and continue kneading until you get a smooth, elastic dough with good gluten development (about 10–15 minutes). Transfer the dough to a work surface, shape it into a ball and leave it to rise in a covered bowl for about 2 hours, or until doubled in size. Once risen, roll out the dough into a rectangle about 30×28 cm. Spread the bitter orange jam and chocolate chips over the surface, then fold the dough in half. Cut it into 6 strips and shape the braids as shown in the video. Arrange the brioches on a baking tray lined with parchment paper and leave to rise again for about 1 hour. Before baking, brush the surface with egg and milk, then bake in a conventional oven at 180°C for about 18 minutes. As soon as they come out of the oven, while still warm, brush them with melted butter. Once cooled, dust with icing sugar… and they’re ready.