Anise and Orange Pan Brioche

Ricetta-Elodie-De-Oliveira_1
PREPARATION TIME: 2 days
COOKING TIME: 30 minutes
Anise and Orange Pan Brioche
Ingredients
For the flaky dough:
  • 580g of flour
  • 110g of lukewarm milk
  • 30g of fresh brewer’s yeast
  • 2 eggs
  • 1egg yolk
  • 140g of Filippo Berio Olive Oil
  • 120g of sugar
  • 2 teaspoons of anise powder or seeds
  • 25g of orange juice
  • Zest of 2 oranges

  • 300g of butter
  • 100g of sugar
  • Zest of one orange
Method
1 Pour the milk and yeast into the food mixer bowl. Leave to rest for 10 min.
Add the flour, salt, sugar, eggs, egg yolk, orange flower water, oil, anise and zest.
Knead at low speed for about 20 min. The mixture should form a good very doughy ball.
2 Leave to rise until it is double the size, about 1 h 30-2 h (everything depends on room temperature).
After it has first risen, deflate the dough and put it in the fridge for an hour to harden it a little so that it is easier to work.
3 While it is rising, prepare the butter to use in the flaky dough.
Mix the butter with the sugar and zest and spread out to form a 20x20cm square.
Cover with the film and leave to rest in the fridge.
4 When the dough has doubled in size, flatten it giving a 30x20cm rectangular shape, cover with cling film and leave to rest in the fridge for 24h.
Spread the dough into a 45x20cm rectangle. And leave to rest in the fridge for 30 min.
5 Put the slab of butter in the middle of the rectangle. Fold the bottom part toward the centre of the slab of butter and then repeat the fold with the top end.
The butter should be completely covered by the dough.
6 Turn through 90°, the join should be vertical in front of you.
Spread into an elongated 70x25cm rectangle.
7 Now start the folding: take the lower third and fold it toward the centre of the dough. Do the same with the upper third and fold in two. There should be 4 layers of dough.
Turn through 90° (1/4 of a turn) and position the fold toward the right. This completes the first turn.
8 Put in the fridge for 30 min.
Repeat the same operations 3 times with 30 min rest between each one.
Chill in the fridge for 1 h.
9 Spread a 24cm sided square. Cut into 6 strips.
Take 3 of them and form a tight braid.
Do the same with the other 3 strips.
Place the braids next to one another inside the mould (previously covered with parchment paper) and leave to double in size.
10 Bake for 30 min in a preheated oven at 180 °C (350°F).
Leave to cool on a wire rack and eat slightly warm.

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