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Brioche dough

To go further, make chocolate-hazelnut babkas!

Ingredients

460 g T55 flour 460 g T45 flour 24 g salt 138 g sugar 52 g yeast 310 g eggs 185 g milk 370 g Traditional Butter 82% fat – Block

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Traditional Butter 82% fat - Block

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Step by step tutorial

1

Kneading

Begin by making a brioche dough.
Shape the dough into a ball and refrigerate overnight.

2

Cutting and shaping

Roll the dough out to 2.5 mm thick and 30 cm wide.
Spread with chocolate hazelnut spread.
Gently roll the dough up and place in the freezer for a few minutes.
Cut into four to obtain four babkas. Cut each roll in half lengthwise.
Twist from the centre, being careful not to stretch it longer than the length of the mould.

3

Proofing

Place in buttered, floured 25 x 7 x 9 cm loaf pans and put in the proofer for 3 and a half to 4 hours at 26°C.

4

Baking

Bake the babkas at 155°C for approximately 35 minutes, turning the pans around halfway through baking.
Remove from the oven, brush the babkas with maple syrup and unmould while they are still hot.