Ingredients :
For 1 beautiful brioche: 600 g flour – 250 ml lukewarm milk – 12 g fresh baker’s yeast – 90 g caster sugar + 40 g for the filling – 90 g soft butter + 50 g for the filling – 2 eggs – 1 egg yolk + 1 tbsp of milk for gilding – pearl sugar – icing sugar
Preparation :
In the bowl of your food processor, crumble the yeast into the lukewarm milk. Add 1 tbsp of powdered sugar (taken from 90 g) and 200 g of flour. Mix with a spatula and leave to rest for 30 minutes.
Add the remaining 400 g of flour, as well as the remaining 90 g of sugar, the soft butter and the 2 eggs. Knead in a food processor until the dough comes away from the sides. Cover and let rise for 1h30 at room temperature.
Melt the 50 g of butter with the 40 g of sugar in the microwave. Mix well and let cool. Spread the brioche dough on the floured work surface into a large rectangle (approximately 30 x 50) and brush with the butter/sugar mixture.
Roll the dough lengthwise so as to obtain a long sausage of approximately 50 cm.
Russian brioche
Cut both ends of the sausage about 5 cm. Leaving 3 cm from the top, split the sausage in the middle and along its entire length, so as to obtain 2 strands. Arrange a first “rose” at the top.
Twist the two strands, but not all the way, place the second “rose” then close the braiding.
Russian brioche
Place the braiding in a buttered cake mold (very lightly for me in my Téfal, and no problem when unmolding). Leave to rise for another 45 minutes.
Preheat the oven to 180° convection mode. Brush the brioche with the yolk/milk mixture and sprinkle with pearl sugar as desired.
Russian briocheRussian brioche
Bake for 45 minutes, covering with aluminum foil halfway through cooking if the brioche seems to be browning too quickly.
Wait 15 minutes before unmolding and immediately sprinkle with icing sugar.
