Ingredients
For the dough
- 12 g of fresh yeast
- 6 cl milk
- 1 egg
- 90 g thick crème fraîche
- 2 tablespoon(s) orange blossom
- 40 g of sugar
- 1 teaspoon(s) of fine salt
- 300 g of T45 flour
For garnish
- 50 g melted semi-salted butter
- 50 g brown sugar
- 10 g of cinnamon
- 1/2 teaspoon(s) of fleur de sel
For the decor
- 25 g of icing sugar
- 0.5 cl of milk
Preparation
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For the dough, warm 6 cl of milk, add the yeast and mix. In a salad bowl, beat the egg with the cream and the orange blossom, add them to the milk.
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In the bowl of a food processor fitted with a dough hook, pour the sugar, salt, then flour. Add the liquid mixture. Knead slowly until you get a ball of dough. Increase the speed, continue kneading for 10 minutes. Place the dough in a floured bowl, cover, leave to rise for 1 hour in the oven preheated to 40°/th.1-2, then turn off.
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Meanwhile, prepare the garnish. Mix the butter with the brown sugar, cinnamon and fleur de sel, set aside.
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Divide the dough in half. Spread the dough pieces into 2 circles of equal size. Place a first circle on a sheet of parchment paper. Spread the filling over the dough disc. Cover with the second disk.
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To obtain the final shape, cut the dough into 12 equal parts without cutting all the way to the center. You get 12 triangular shapes, held in their center.
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Gently twist each triangle of dough twice, always turning in the same direction. Leave to rise for another hour in the oven preheated to 40°/th.1-2, then turn off.
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Preheat the oven to 160°/th.5-6. Brush the brioche with 2 tbsp. tablespoon of milk. Bake for 30 minutes.
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Mix the icing sugar and 0.5cl of milk, use this mixture to decorate the brioche once cooled.
