Extra soft brioche with lemon olive oil

Phew! Things are back to normal around here. These last two days have not been easy. Our village was stormed by the fury of the winds and we very quickly found ourselves without electricity. And suddenly, without heating, without hot water, without kitchen, without telephone, without internet… without anything at all! After half a day spent almost alone and abandoned, watching the trees bend and break, we were treated to an evening by candlelight and finally, a morning crossing our fingers that it would come back.

But how time can pass slowly sometimes!
The only thing I had left was my little Italian coffee maker. To kill time and warm up, I drank coffee after coffee. A delicious brioche would have been the perfect accompaniment.
The particularity of the one I’m talking about today is that it contains neither egg nor butter. The latter is very advantageously replaced by olive oil. The result is a really very fragrant and super soft brioche. The next day, it is even just as good.

I chose to use an organic olive oil flavored with lemon. And frankly, it was sublime! The lemon is present just right.
This brioche is to be adopted and made as often as possible.

Brioche with lemon olive oil:
(Based on c. Michalak)

380g T00 flour
260g whole milk
60g of sugar
1 heaped tsp dehydrated baker’s yeast
70 g olive oil with lemon (Terra Delyssa)
granulated sugar

I use my Thermomix, but any other device works just as well with some adaptations.

In the bowl, put the milk, sugar and yeast. Cool to 37°C.
Add flour, salt and oil.
Knead for 5 minutes.

Leave to rise in the closed bowl for about 1 hour.

Place the dough on a lightly floured work surface and divide it into 6.
Flatten a piece of the flat of the hand then make a ball.
Place it in a greased square frame and placed on a baking sheet. Do the same with the other pieces.
Film and let rise for about 1 hour 30 minutes.

Preheat the oven to 180°C.

Brush the brioche gently with milk.
Sprinkle with granulated sugar.

Cook for about 20 minutes. Check with a wooden skewer which should come out dry, otherwise extend the cooking for a few minutes.

Let cool on rack.

To finish: you can absolutely choose a mild olive oil and add a lemon zest to the dough.

I used a frame that is roughly equivalent to 2 small cake pans. Do with what you have.

I like to use more and more Type 00 flour (the one special for pizza) or the Gruau d’or which is easily found in hypermarkets. I find each time the result very soft. A T45 will also do the trick.

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