I make brioches and breads from time to time. At the moment, I clearly want to get my hands dirty again. I’m not specifically looking for new recipes, but rather slightly different shapings, other ways to enhance a brioche. The fact that I watch the best bakery in France may have had something to do with my renewed interest in baking.
Last weekend, I had to test some pretty Easter buns. I spotted some cute shapes! And then, finally, I let myself be influenced by Carole, Alter Gusto, who sent me the latest blogging trend. Well, I couldn’t resist.
This milk bread that is all the rage is called wool roll bread, which evokes the ball of wool. I let you see the effect on the photos.
This shaping is really pretty. Guaranteed effect! It’s hard to find how it’s done. However, it is really quite simple to do. This brioche is a success. The crumb is perfectly soft, delicious. I recommend it to you.
The spread is a suggestion. You can imagine other fillings according to your desires.
Wool roll bread with spread
(According to Trattoria da Martina)
100 g full cream
1 heaped tsp dehydrated baker’s yeast
320g T45 flour
1/2 tsp salt
Warm the milk and cream and mix in the yeast.
In the bowl of the robot, put the flour, sugar, egg and salt.
Add the mixture with the milk and knead for about 6/7 minutes at medium speed.
Cover the bowl and let rise for about 1 hour. The dough will double in size.
Place the risen dough on a lightly floured work surface.
Divide into 5 pieces, then roll them into a ball.
Roll out the first piece, then cut it as shown in the photos. I use a baker’s horn, but you can do with a knife.
Put about 2 spoonfuls of spread on top.
Fold the sides over the spread, then roll up gently. Do the same with the other 4 pieces.
Arrange them in an 21 cm mould.
Film and let rise for another 1 hour.
Preheat the oven to 170°C.
Brush the brioche with milk, then bake for about 20 minutes. Check the cooking with a wooden skewer, which should come out without liquid batter.
Let cool before unmolding.
To finish: I also made a video for the shaping. She will be on instagram.
This shaping can be adapted to other brioche doughs.
Choose the spread you like, or a praline…