Cooking Instructions
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Step 1
Start by preparing the aromatic mix, combining the
Rum (15 mL)
,
Orange Zest (1)
, and
Honey (20 g)
together. Let them marinate for 12 hours.
Step 2
Next, in a large bowl combine the
Type 0 Flour (50 g)
,
Water (50 g)
, and
Fresh Yeast (2 g)
. Stir them together with a fork, then cover with plastic wrap and let it ferment for about 4-5 hours (depending on room temperature). The mixture needs to become all bubbling.
Step 3
When the starter is ready add in
Whole Milk (75 g)
,
Cream (200 g)
,
Granulated Sugar (50 g)
, aromatic mix, and
Type 0 Flour (250 g)
. Using the hook attachment of your standing mixer or by hand, knead the dough. As it starts to come together crack in one
Egg (1)
, mix until it is completely absorbed. Next, add in the
Oil (8 g)
. Keep kneading, you need to get a soft and elastic dough.
Step 4
Transfer on an oily surface and fold it a few times.
Step 5
The dough should be now firm, soft, and very smooth, with some bubbles of air inside. Transfer it into a large bowl, cover with plastic wrap and let it stand at room temperature for about 5 hours.
Step 6
Next, transfer it into your fridge and leave it overnight.
Step 7
The following day take your day out of the fridge. Cut it up into 7 small balls, each of 85 grams.
Step 8
Line a bread pan with parchment paper, and lay the balls of dough 4 on one side and 3 on the other. Cover with plastic wrap and let it rest until it doubles in size, depending on room temperature this might take from 1 to 2 hours.
Step 9
Next, brush it with a mix of
Egg (1)
and a splash of milk. Let it rest 1 more hour.
Step 10
Preheat your oven to 350 degrees F (180 degrees C).
Step 11
Bake the brioche in a preheated oven at 350 degrees F (180 degrees C) for 20 to 25 minutes.
Step 12
Remove from the oven and let it cool down until it is lukewarm.
