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Plaited walnut brioche
Preparation time: 100–110 minutes
Ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm milk
500 g plain flour
50 g sugar
8 g vanilla sugar
A pinch of salt
100 g softened butter
1 egg
100 g chopped walnuts
To glaze:
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, sugar, vanilla sugar, salt,
butter and egg and knead into a
smooth dough. Cover the dough and
place in the oven to prove for about 30–
40 minutes using Conventional Heat at
35 °C.
Knead the chopped walnuts into the
dough. Shape the dough into 3 rolls,
approx. 40 cm long. Plait the 3 rolls and
place the loaf on a baking tray or
Gourmet perforated baking tray. Cover
and prove in the oven for a further
20 minutes using Conventional Heat at
35 °C.
Brush the brioche with milk and bake.
Recommended settings
Oven function: Moisture Plus
Temperature: 150–160 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
Automatic burst of steam
Amount of water: See display
Duration: 25–35 minutes
Baking
45
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