Step 1: Preparing the dough
- Weigh the ingredients for the dough
- Warm a portion of the milk then dissolve the yeast in it. Leave to rest for a good quarter of an hour
- In a salad bowl or the bowl of your mixer, place the two flours, the sugar, the salt. Add the milk (the one without the yeast) and the butter. start kneading
- Add the egg beaten into an omelette and the rest of the milk with the yeast then knead for a good ten minutes. At the end of this time, the dough should be homogeneous and come away from the edges of the kneading bowl.
- Return to a ball, cover with a cloth, then let rise until doubled in volume (minimum 1 hour, up to 2 hours)
Step 2: Shaping
- Collect the dough and degas by hand
- On a floured work surface, roll it out into a rectangular strip
- Melt the butter then mix the two honeys
- Spread the preparation in a thin layer on the dough
- Roll the dough widthwise. The objective is to have a roll of dough that is not wide but very long.
- Cut slices 1.5 to 2 cm thick then place them on a baking tray. If a little filling has gone missing, put it back in the brioche spirals
- Cover with a cloth and let rise until doubled in volume (min. 1 hour)
Step 3: cooking
- Brown your brioches with egg
- Bake for 10 to 12 minutes at 180°C, depending on the size of the brioches. They should be golden on top and cooked underneath.
