
Pop & Colored / Brioches, pancakes & donuts
Eight Split-Cushion Olive Oil Breads
The Provençal paste becomes eight small split rectangles; a bright orange end and an opaque pink end emphasize their shape without masking the crust.
8 rectangular pumps of 8 x 6 cm / Oil-lifted dough, flat shaping
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Dessert in this mood
The Provençal paste becomes eight small split rectangles; a bright orange end and an opaque pink end emphasize their shape without masking the crust.
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Preparation
- Reserve 10 g of sugar for finishing. Dispense the yeast in water at 30 °C. Add flour, remaining 80 g of sugar, oil, orange blossom, zest and salt. Knead for 10 minutes to obtain a soft paste.
- Cover and allow to double in volume, about 1 h 30 in a temperate room.
- Divide into eight equal parts, flatten each into a rectangle of 8 x 6 cm and about 1.5 cm. Make a slit of 4 cm in the center and gently open it for 1 cm; arrange on two plates.
- Let grow for 45 minutes, sprinkle with 10 g of reserved sugar and cook for 16 to 20 minutes at 180 °C, baking tray by baking tray. Cool for 45 minutes.
- Brush one end of each bread with 5 g of smooth marmalade. Mix icing sugar, lemon and raspberry powder, then spread 6 to 7 g on the opposite end in pink wide strip. Leave the slit open and dry for 45 minutes.
Preserve and Serve
2 days packed at cool room temperature.
Baking tips for this recipe
- Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
- Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
- Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
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