Czelli recipe · Brioche
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Pull-apart brioche
No ratings yet — be the first!Soft, fragrant pull-apart brioche, made simply, as a braid or as swirls. With the Czelli Pull-Apart Brioche flour mix you can make a classic homemade brioche that is a real favourite both fresh and cooled.
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- Resting
- 30 min
- Proving
- 50–65 min
- Baking
- From 180 °C reduced to about 165 °C
- Baking time
- 35–40 min
Method
9 steps- Put the ingredients in a mixing bowl and knead into an elastic dough in a few minutes. It is easy to make by mixer or by hand.
- Cover the dough and leave it to stand for 30 minutes.
- For a braided brioche, divide the dough into 3 or 4 equal pieces and shape them into logs.
- Roll the logs out to about 30 cm long, then braid them. You can also roll up the long strands one by one into swirls.
- Place the shaped brioche on a tray lined with baking paper, then cover and leave to stand for 50–65 minutes, depending on the temperature of your kitchen.
- Brush the risen dough with egg.
- Put it into a preheated oven, top and bottom heat, at about 180 °C.
- Once the brioche is in the oven, reduce the temperature to about 165 °C, depending on your oven, and bake for 35–40 minutes.
- Leave to cool, then enjoy. We love it best with homemade butter.
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