Ingredients: (For 3 ring for 4 to 6 people)
Brioche dough:
  • 250 g of flour strength
  • 250 g of flour loose
  • 10 g of salt
  • 200 g of eggs
  • 25 g of fresh yeast
  • 80 g of water
  • Zest of one orange
  • 250 g of butter
  • 5 g of orange blossom water
  • 80 g of sugar

  • Sugar pearl
  • Candied fruit
  • Brightness cold or apricot jam


Mix all the ingredients except the butter and knead for 10 minutes with the mixer using the hook to knead. To know if the elasticity of the dough is correct, take a piece of dough and stretch it out. If this does not break up and form a membrane translucent, the dough is correct. Progressively add the softened butter. Continue with the kneading until the dough leaves the bowl.
Let rise the dough for 45 minutes at room temperature. Remove the air from the dough and keep in the fridge for 12 hours.

Divide the dough into balls of 300 g. Flatten the dough by removing the gas produced during rest. Rounding each piece of dough and make a hole in the center with the help of a finger. Carefully stretch it out until the center hole is between 10 and 12 inches around.

Leave to ferment the Roulade for 1 hour and 30 minutes in the oven at a temperature of 25°C. Place a bowl of water so that the atmosphere of the oven to keep moist.
When the dough doubles in size, brush with beaten egg and bake quickly to a temperature of 170°C for 12 minutes or until the dough is golden brown.

When the dough is cold, paint with glitter or cold with apricot jam watered down with a little hot water and drops of orange blossom water. Decorate quickly with a sugar pearl for it to stick in the roulade and some candied fruit.

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