Recipe All purpose brioche sough: Sweet, orange, apple

To prepare this dish

Ingredient list

Brioche dough base 54

100 g whole milk
80 g fresh yeast
1000 g whole eggs
40 g fine salt
200 g fine sugar
2000 g flour
1250 g Elle & Vire all Purpose butter 82% fat

Sweet brioche

400 g brioche dough
50 g Elle & Vire all Purpose butter 82% fat
100 g fine sugar

Orange brioche

250 g brioche dough
vanilla pastry cream
tranches candied oranges

Apple brioche

400 g brioche dough
skillet of vanilla apples
apple sauce

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Brioche dough base 54

   In mixing bowl, dissolve the yeast in the milk. Beat together eggs, salt, and sugar. In mixing bowl, gradually add egg mixture to the flour. Knead the dough 3 minutes at low speed.then knead another 3 minutes at medium speed. bring all purpose butter to 14°c / 57.2°F and add half to the dough. Knead the dough 3 minutes at low speed. add remaining all purpose butter. the dough should stick to the sides of the bowl. Knead another 4 minutes at medium speed. after kneading, the temperature of the dough should be between 22°c / 71.6°F and 23°c / 73.4°F. cover the brioche dough with contact paper and allow to rise for 1-11⁄2 hours at room temperature. Punch down dough, cover again and refrigerate. After chilling for 2 hours, flatten the dough (getting rid of air bubbles), and refrigerate again. Cut out, weigh and shape dough.

2. 2

   Baking

   Before baking, brush brioches with egg yolk once after shaping the dough. Let rise at 29°c /84.2°F. After rising, let the brioches rest for 10 minutes at room temperature, then brush with egg yolk again before baking. Large pieces: 190°c / 374°F for 25 / 30 min. Small pieces: 180°c / 356°F for 12 / 15 min. Ventilation: closed.

3. 3

   Uses

   Brioche Nanterre, brioche à tête, brioche mousseline, sweet brioche, orange flavoured brioche...

4. 4

   Sweet brioche

   Separate dough into 40 g pieces. Form into balls. place in a brioche pan. Brush with egg yolk and leave to rise to 3⁄4 its size. Brush with egg yolk again, slice with scissors and fill each gap with 5 g of all purpose butter and 10 g of granulated sugar. Bake at 180°c - 190°c / 356°F - 374°F.

5. 5

   Orange brioche

   Roll out to level 2 setting, then use cutter to cut out a flower shape. place a dollop of vanilla pastry cream in the centre and place a slice of candied orange on top. Allow to rise for about one hour. Brush with egg yolk. Bake at 180°c - 190°c / 356°F - 374°F.

6. 6

   Apple brioche

   Roll out to level 2 setting, place in dariole pans. Top with a skillet full of vanilla apples and apple sauce. Cover with a layer of rolled brioche dough, use water to seal. Allow to rise for about 50 minutes at 29°c / 84.2°F. Top with an apple chip. Bake at 180°c - 190°c / 356°F - 374°F.

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