Festive Brioche
Ingredients
Part Preparo
Part Decoração
Process
01. Chop the apricot and set aside.
02. Place the Zeelandia Brioche and margarine in the mixer and mix at low speed (speed 1) for approximately 1 minute or until a crumbly texture is formed.
03. Add the egg yolks and eggs and mix at low speed (speed 1) for approximately 5 more minutes or until homogeneous.
04. Add the fresh yeast and mix at low speed (speed 1) for approximately 1 minute.
05. Add the cold water and beat at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
06. Add the reserved chopped apricot and colored sprinkles and mix at low speed (speed 1) for approximately 1 minute.
07. Divide into 120 g pieces. Round them into balls.
08. Cover with plastic wrap. Let rest for 10 minutes.
09. Shape into a braid (each braid with 3 pieces of 120 g).
10. Place in pre-greased loaf pans (20 x 9 x 5 cm).
11. Ferment in a fermentation chamber (32°C) for approximately 2:30 hours or until ready.
DECORATION
01. Brush the brioches with beaten eggs.
02. Sift Zeelandia Confectioner's Sugar over the brioches.
03. Bake at 180°C for approximately 25 minutes in a deck oven.
Yield
12 Units of 340 g
Equipment
Mixer , Oven , Sifter , Scale , Flat Baking Sheets , Loaf Pans , Knife , Brush
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 2.7 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 7.5 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 149 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Festive Brioche
Ingredients
Part Preparo
Part Decoração
How to make it
PREPARATION
01. Chop the apricot and set aside.
02. Place the Zeelandia Brioche and margarine in the mixer and mix at low speed (speed 1) for approximately 1 minute or until a crumbly texture is formed.
03. Add the egg yolks and eggs and mix at low speed (speed 1) for approximately 5 more minutes or until homogeneous.
04. Add the fresh yeast and mix at low speed (speed 1) for approximately 1 minute.
05. Add the cold water and beat at high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
06. Add the reserved chopped apricot and colored sprinkles and mix at low speed (speed 1) for approximately 1 minute.
07. Divide into 120 g pieces. Round them into balls.
08. Cover with plastic wrap. Let rest for 10 minutes.
09. Shape into a braid (each braid with 3 pieces of 120 g).
10. Place in pre-greased loaf pans (20 x 9 x 5 cm).
11. Ferment in a fermentation chamber (32°C) for approximately 2:30 hours or until ready.
DECORATION
01. Brush the brioches with beaten eggs.
02. Sift Zeelandia Confectioner's Sugar over the brioches.
03. Bake at 180°C for approximately 25 minutes in a deck oven.
Tips
Yield
12 Units of 340 g
Equipment
Mixer , Oven , Sifter , Scale , Flat Baking Sheets , Loaf Pans , Knife , Brush
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 180 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 2.7 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 7.5 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 149 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.