For 10 pieces
For the brioche dough (prepare the night before)
- 280 g of T45 flour
- 30 g of semolina sugar
- 6 g of fine salt
- 12 g of baker’s yeast
- 3 eggs of average size)
- 225 g of soft butter
For the golden topping
- 1 egg + 1 yolk
- 1 tablespoon of water
- 100 g of grainy sugar
In the beater vat equipped with the hook, mix at speed n°1 the flour, the sugar, the salt and then the yeast. Add the eggs little by little and mix until the dough is homogenous. Then knead at speed 2 until the dough unsticks from the sides of the vat.
Then knead at speed n° 1 by adding the diced up butter, until complete integration, then go to speed 2 until the dough unsticks from the sides of the vat.
Set aside for 1 hour at room temperature, then divide the dough in 10 bowls. Cover them with transparent film and set them aside in the refrigerator.
Golden topping : Mix all the ingredients in a bowl. Set aside in the refrigerator.
Cooking : The same day, preheat the oven to 30 °C (th. 1), then turn off the oven and wait 5 minutes.
Place the brioches on a plaque covered with a cooking sheet and bake for 25 minutes. Take out the brioches and raise the oven temperature to 165 °C (th. 5/6).
With a brush, golden the brioches and sprinkle with large grains of sugar.
Bake for 20 minutes.
“La Pâtisserie” by Cyril Lignac, Editions de La Martinière.
© Jérôme Galland