Name: French Sugar Brioche
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: France
Ingredients: Flour : 250 grams; Unsalted butter : 100 grams; Milk : 80 centiliters; Caster sugar : 50 grams; Fresh baker's yeast : 7 grams; Eggs : 3; Sucre en poudre : 2 tablespoons; Orange blossom aroma : 1 tablespoon; Salt : 1 pinch

Ingredients

Flour : 250 grams
Unsalted butter : 100 grams
Milk : 80 centiliters
Caster sugar : 50 grams
Fresh baker's yeast : 7 grams
Eggs : 3
Sugar pearls : 2 tablespoons
Orange blossom aroma : 1 tablespoon
Salt : 1 pinch

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Note

If you don’t have a food processor, you can knead the dough by hand. The dough is sticky, so the use of a pastry horn is recommended.

Tip

For a little extra indulgence, add chocolate chips to the dough.

Preparation steps

Step 1
Warm the milk and dilute the yeast.
Remove the butter from the fridge to bring it to room temperature.
Step 2
Place the flour, sugar, 2 eggs and a pinch of salt in the mixer bowl.
Step 3
Start kneading and add the milk and orange blossom.
Step 4
At medium speed, add the chopped butter. Knead for about ten minutes, until the butter is fully incorporated.
Gather the dough in the center of the bowl and cover with a slightly damp cloth.
Leave to rise for 2 hours at room temperature.
Step 5
After the two-hour rising time, knead the dough briefly to release the gas trapped in the dough.
Lightly butter the crown-shaped mould and place the dough in it.
Place the bean.
Leave to rise for a further 1 hour.
Step 6
When the hour has passed, brush the top of the wreath with the last beaten egg.
Sprinkle with sugar pearls.
Step 7
Bake for 15 minutes at 180 degrees.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 15 min