Recipe for a soft brioche with “Orange Blossom & Crunchy Brown Sugar”

Ingredients

• 500g organic Type 65 flour
• 210ml lukewarm milk
• 125g unsalted butter (softened at room temperature)
• 85g brown sugar
• 2 whole eggs 1 egg yolk (for glazing)
• 2 sachets of dry baker’s yeast
• 2 tablespoons orange blossom water
• 2 level teaspoons of fine salt
• 1 large bowl
• 1 pastry brush

Method

1. In the milk at room temperature, mix in the dry yeast, stirring for a few minutes.
2. In a large mixing bowl, combine the flour and brown sugar.
3. Add the two whole eggs, the lukewarm milk with the yeast, and the two tablespoons of orange blossom water.
4. Knead the dough vigorously for about ten minutes by hand (or in a food processor fitted with a dough hook). As soon as the mixture becomes smooth, gradually work in the softened butter in small pieces. Continue to work the dough until it becomes smooth and elastic, even if it remains slightly sticky.
5. Leave to rest for 2 hours in the large bowl, covered with a clean tea towel, until the dough has risen well (at least double its original volume). This time may vary depending on whether your kitchen is cool in winter or warm in summer.
6. ‘Fold’ and press firmly on the dough directly in the bowl with your fist or a spatula to release any trapped carbon dioxide bubbles.
7. Transfer your dough, shaping it into balls or a long loaf, into a large baking tin (or two medium-sized tins) that has been greased and floured.
8. Whisk the remaining egg yolk with a very small splash of water, then gently brush the surface using your pastry brush. Leave to rise and prove a second time for 30 minutes at room temperature. Sprinkle with a little brown sugar to give the top crust a light, caramelised crunch.
9. Preheat your oven and bake at 180°C for approximately 30 to 35 minutes, depending on your preference and the type of oven (until golden brown). The tip of a knife inserted into the centre of the crumb should come out completely dry.