Start by preparing the aromatic mix, combining the
Rum (1 Tbsp)
Honey (1 Tbsp)
together. Let them marinate for 12 hours.
Next, in a large bowl combine the
Type 0 Flour (1/3 cup)
Water (2 oz)
Fresh Yeast (3/4 tsp)
. 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.
When the starter is ready add in
Whole Milk (2.5 oz)
Cream (7 oz)
Granulated Sugar (1/4 cup)
, aromatic mix, and
Type 0 Flour (2 cups)
. Using the hook attachment of your standing mixer or by hand, knead the dough. As it starts to come together crack in one
, mix until it is completely absorbed. Next, add in the
Oil (0.5 oz)
. Keep kneading, you need to get a soft and elastic dough.
Transfer on an oily surface and fold it a few times.
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.
Next, transfer it into your fridge and leave it overnight.
The following day take your day out of the fridge. Cut it up into 7 small balls, each of 85 grams.
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.
Next, brush it with a mix of
and a splash of milk. Let it rest 1 more hour.
Preheat your oven to 350 degrees F (180 degrees C).
Bake the brioche in a preheated oven at 350 degrees F (180 degrees C) for 20 to 25 minutes.
Remove from the oven and let it cool down until it is lukewarm.