Ginger brioche

Ginger brioche

preparation-75x75

TOTAL TIME

2h30

difficulty-75x75

DIFFICULTY

medium
portions-75x75

SERVINGS

6 persons

Whisk

INGREDIENTS

  • Dough
  • 600g flour
  • 2 nutmeg
  • 250g fresh water
  • 10g salt
  • 5g ginger powder
  • 8gr Saf Instant Instant dry Yeast
  • 2 eggs
  • 50g butter
  • 60g sugar
  • Topping : 1 egg

FEATURED PRODUCT

SAF-INSTANT-11g-RED

1

In a bowl, spill the flour, grated nutmeg, salt, ginger powder, saf instant dry yeast, sugar , mix it all and make a well in the center.

2

Add the 2 eggs, butter and fresh water, mix it all up

3

Then knead the dough until it peels off your hand and roll the dough for the rest.

4

Let rest for 20 minutes

5

Degas the dough and then detail it and make small parts of about 20g

6

Shape into a braid.

7

Cover and leave to rise for 1h30min.

8

Brush with beaten egg

9

Bake in the oven preheated to 200°C for 15 minutes.

Tip : use fresh water to slow down the yeast’s action

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