Showtime Brioche Star

It's up to you.

10 detailed steps, from preparation to service.

1. Weigh and hold

   Take the butters out in advance so that they are flexible. Heat 160 g of milk up to 30 °C maximum; it should be hardly warm. In a bowl, mix 400 g flour, 7 g instant yeast and 60 g sugar. Add 6 g of salt to one side, then mix the dry ingredients.

2. Knead the dough

   Break the egg for the dough in a bowl, beat it with a fork and then pour it with the milk over the flour. Mix until you get a paste. Kneaded 5 minutes by hand or robot at slow speed. Add the 70 g of soft butter in small pieces and knead for another 10 to 12 minutes; the dough must become supple and elastic.

3. Let it swell

   Gather in a ball, cover the bowl and leave in a room around 24 °C for 1 hour to 1 hour 30. Wait until the dough has almost doubled in volume; lengthen the rest if the room is cool. Do not place the bowl on a hot radiator.

4. Make the trim

   Mix the 50 g of soft butter topping, 70 g of brown sugar, 2 teaspoons of cinnamon and the fine zest of washed orange. You have to get a soft, grainy paste that spreads out easily.

5. Spread four discs

   Press the dough with the palm to chase the big bubbles. Divide it into four portions equal to the scale. Use the 20 g of reserved flour, a little at a time, to spread each portion in disk of about 25 cm. Place the first one on the paper-covered plate.

6. Overlaying the layers

   Spread a third of the trim on the first disc leaving 1 cm free at the edge. Cover the second disc and repeat twice. Finish with the fourth disc without trim on top. Gently aligns the edges without crushing the layers.

7. Forming eight branches

   Place the glass 5 cm in the center without pushing it down. Cut the dough crown around the glass into 16 equal strips, like parts of a clock. Take two neighboring strips, turn them twice outward, then pinch their ends together. Repeat to form eight branches. Remove the glass.

8. Leave for the second rise

   Cover slightly with a clean cloth and lets it swell for 40 to 50 minutes. The brioche should appear lighter and the branches should remain distinct. Turn on the oven at 175 °C, conventional oven setting (no fan), 15 minutes before the end of this rise.

9. Sleep and cook

   Beat the gilding egg in a bowl. Finely brush the top, without filling the folds. Bake for 22 to 25 minutes, until golden color is sustained. If the top is coloring too fast, put a sheet of baking paper on it after 18 minutes. Let it cool for 30 minutes on the plate.

10. Trace the pink icing

    Mix 70 g of icing sugar with 10 g of orange juice and the pinch of dye. Add the rest of the juice drip if necessary: the icing should fall into thick ribbon. Trace a few lines on the warm or cold branches, leaving visible the cinnamon twists. Wait 10 minutes before detaching the branches.