KACHEN #21 (Winter 2019) English edition

STEP BY STEP
AIRY BRIOCHE PLAIT
This juicy, delicate brioche plait stands out with
its especially airy dough. This is achieved, in part,
through the use of tangzhong, a starter dough
originally from Asian baking culture. By heating a part
of the flour with water, the flour can take up liquid more
easily and this makes the pastry softer and juicier. If you
do not own a suitable cake tin you can also bake on a
baking tray. This means, however, that the plait will
have more width than height. The plait is a perfect small
present to take to a brunch or breakfast.
Makes 1 large brioche (23 x 13 x 7 cm)
or 3 small ones (14 x 7 x 5 cm)
› 100 ml water
› 420 g & 20 g flour (type 550)
› 125 ml warm milk
› ½ cube fresh yeast (21 g)
or 1 pkt dry yeast (7 g)
› 75 g soft butter at room temperature
› 50 g smooth refined sugar
› 1 heaped tbsp vanilla sugar
› 1 egg & 1 egg yolk (size M) at room temperature
› 40 g sour cream (alternatively Greek yoghurt)
› 2 tbsp fine grain salt (8 g)
› 150 g golden raisins
› 1 egg yolk & 2 tbsp milk to spread
› almond flakes to sprinkle
RECIPE & PHOTOS Ursula Schersch
40
Variations without the starter dough/ without raisins
To make the brioche without a starter dough, simply skip
step 1 and combine water and milk and dissolve yeast in
the mixture. Use 450 g flour. Raisins can be left out.
For a longer, cold rising process
If you don’t shy away from work, after kneading, let the
dough rise overnight in the fridge, covered with cling film
or in a container with a lid. Let adjust to room temperature
the next day by taking out of fridge ¾ to 1 hour
before braiding.
KACHEN No.21 | WINTER 19