Original creation by
Alexandre Morsomme & Michelle Grimmelprez,
De Baere,
Knokke, Belgium
CHRISTMAS BRIOCHE
Chef :
Brand
Quantity :
Recipe for 60 pieces
1. BRIOCHE DOUGH
Ingredients
1000 g flour T45
600 g eggs
20 g salt
50 g yeast
500 g brioche butter
140 g hazelnut powder
2. FLAVOURED SUGAR
Ingredients
150 g granulated sugar
80 g The Botanist® Gin 60%
1 vanilla pod
2 lime zests
Step
The day before, mix all the ingredients together.
3. FILLING
Ingredients
200 g roasted hazelnuts
300 g dried grapes
4. FINISHING
Ingredients
1000 g brioche butter
SQ of granulated sugar
SQ of icing sugar
SQ of lime zests
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Knead the flour with the eggs, salt and yeast for
20 minutes on speed 1.
Add the flavoured sugar and butter, then continue kneading at
speed 1 for 15 minutes. Add the hazelnut powder and knead for
a further 5 minutes at the slowest speed. Finally, add the filling.
Stop kneading when everything is well mixed.
Fold in half, place in a bowl and leave to rise at room temperature
for 45 minutes. Then refrigerate overnight.
Divide dough into individual 80 g balls or large 650 g brioche.
Shape into balls and leave to rise for 30 minutes.
Make a hole in the center of the puffed dough and place in
greased molds.
Leave to rise for 2h30 at 25°C.
Bake in a fan-assisted oven at 170°C for 10 minutes for individual
molds and 25 minutes for large brioches.
Unmould immediately after baking and dip in melted butter.
Roll in granulated sugar and sprinkle with icing sugar.
Decorate with lime zest.
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