Brittany Brioches

@Valérie Szewczyk
Brittany is certainly one of a region of France where people eat the best... and it also explains why I don't keep returning there !
Aside to fish and seafood, meat and charculteries, organic vegetables and fruits, Brittany is a heaven for dairies (especially salted butter and cream !), and for desserts and pastries. I love buckwheat shortcrusts, far Breton and of course Kouign-Amann !
Salty-buttered caramel sauce is also a highlight. It's delicious on a warm crepe, and fabulous in a brioche. It's a pleasure sharing the caramel brioche recipe with you. Here it is....
@Valérie Szewczyk

 INGREDIENTS :
350g all-purpose flour "Moulin de Restaudran"
15g fresh yeast
50g granulated sugar
120ml warm half-simmered milk
1 egg
60g salted butter
A pinh of salt,
1 tbsp orange blossom water
80g caramel cream
3 tbsp pralin powder

 DIRECTIONS

 Preheat your oven to 180°C (360°F).
Combine the warm milk with the yeast.
In the bowl of your Kitchen Aid, mix flour, milk, orange blossom water, sugar, salt, egg and melted butter. Knead for about 25mn at low speed.
Form a ball, and put again in the bowl. Cover with a cloth and leave at room temperature (20°C at least) for about 2 hours to rise.

 Roll out the dough in using a rolling pin. Spread a layer of salty-buttered caramel cream, and sprinkle with pralin. Fold the 3 flaps of dough.
Cut strips of about 2,5cm large, make a braid, and roll it to get a round shape.
Display on a baking tray, and cover with a cloth for at least 1 hour.

 Egg wash each brioche and sprinkle sugar grains.

 Bake for 10 to 15 minutes. Cool on a rack.
@Valérie Szewczyk

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