1Start by mixing the Manitoba flour, sugar, honey, half a liter of milk, yeast nut, salt, 3 whole eggs, vanilla, and grated lemon.
2Start by mixing the Manitoba flour, sugar, honey, half a liter of milk, yeast nut, salt, 3 whole eggs, vanilla, and grated lemon.
3Start by mixing the Manitoba flour, sugar, honey, half a liter of milk, yeast nut, salt, 3 whole eggs, vanilla, and grated lemon.
4String the dough well, ensuring all the milk is absorbed.
5String the dough well, ensuring all the milk is absorbed.
6String the dough well, ensuring all the milk is absorbed.
7After the milk is absorbed, add 200g of soft butter, a little at a time, and continue stringing the dough until it comes off the planetary mixer completely.
8After the milk is absorbed, add 200g of soft butter, a little at a time, and continue stringing the dough until it comes off the planetary mixer completely.
9After the milk is absorbed, add 200g of soft butter, a little at a time, and continue stringing the dough until it comes off the planetary mixer completely.
10Refrigerate the dough in an airtight container overnight.
11Refrigerate the dough in an airtight container overnight.
12Refrigerate the dough in an airtight container overnight.
13The next morning, an hour before making brioche, pull the dough out of the fridge.
14The next morning, an hour before making brioche, pull the dough out of the fridge.
15The next morning, an hour before making brioche, pull the dough out of the fridge.
16Form balls with the dough for your desired brioche shapes (briochine, braids, cloud brioche).
17Form balls with the dough for your desired brioche shapes (briochine, braids, cloud brioche).
18Form balls with the dough for your desired brioche shapes (briochine, braids, cloud brioche).
Ingredients
1 kg Manitoba flour
1 kg Manitoba flour
1 kg Manitoba flour
150 g sugar
150 g sugar
150 g sugar
50 g honey
50 g honey
50 g honey
500 ml fresh milk
500 ml fresh milk
500 ml fresh milk
25 g brewer's yeast
25 g brewer's yeast
25 g brewer's yeast
20 g fine salt
20 g fine salt
20 g fine salt
200 g soft butter
200 g soft butter
200 g soft butter
3 whole eggs
3 whole eggs
3 whole eggs
vanilla
vanilla
vanilla
grated lemon
grated lemon
grated lemon
50 ml Strega liqueur
50 ml Strega liqueur
50 ml Strega liqueur
Equipment
planetary mixerairtight container
Tips
String the dough well.
Do the leavening as God commands.
When adding milk, pour it in little by little and let it absorb slowly.
Add butter a little at a time after the milk has been absorbed.
Refrigerate the dough in an airtight container overnight.
Pull the dough out an hour before making brioche to make balls.