BRIOCHE FEUILLETÉE (FLAKY BRIOCHE)

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I saw this Brioche on Instagram and i fall in love with it ! seriously ! I love how it looks ! 😍😍😍
So I decide to give it a try ! It's easier than I thought and it's gorgeous  right ? 😝

Made with the Cook Expert Magimix.

YouTube

DOUGH

14 g fresh yeast
100 g milk
340 g flour
8 g salt
28 g sugar
2 eggs
35 g butter

200 g butter

1 egg (for the egg wash)

With the Dough Hook XL
Put the milk and fresh yeast in the Cook Expert stainless steel bowl
Run EXPERT / 1 min / SPEED 7 / 35°C
Add in this order: the flour, salt and sugar
Run EXPERT / 1 min / SPEED 7 / 0°C
Add the 2 eggs
Run EXPERT / 3 min / SPEED 7 / 0°C
Re-run EXPERT / 2 min / SPEED 9 / 0°C
Add the butter (35g)
Run EXPERT / 4 min / SPEED 7 / 0°C

With the universal blade
Put the milk and fresh yeast in the Cook Expert stainless steel bowl
Run EXPERT / 1 min / SPEED 5 / 35°C
Add in this order: the flour, salt and sugar
Run EXPERT / 1 min / SPEED 9 / 0°C
Add the 2 eggs
Run EXPERT / 2 min / SPEED 9 / 0°C
Add the butter (35g)
Run EXPERT / 1 min / SPEED 9 / 0°C

Transfer the dough into a bowl and cover
Set the dough aside for 30 min, it should rise

Cut a 50x40cm baking paper and fold it into a 20x25cm rectangular (as in the video)
Cut the butter
Cut the butter into several rectangles of the same thickness (1cm approximately) as in the video
Place the butter in the center and close the baking paper
Beat the butter to obtain a rectangle of 20x25cm with a thickness of approximately 8 / 10mm
Set aside in the freezer

On a floured work surface, gently punch the dough and roll it
Place the dough ball on a line baking tray with baking paper and cover the dough with cling film
Set aside in the freezer for 30 min

Remove the dough from the freezer
On a floured work surface, spread the dough into a rectangle of 45x25cm
Cover the top with cling film and reserve in the freezer 15 min

Remove the dough and butter from the freezer
Place the butter in the center
Fold the top and bottom of the dough over the butter to cover it completely
Make a quarter turn of dough
Spread the dough to obtain a rectangle of about 70x25cm
Fold the bottom one third and fold the top over
You get your first round
Make a quarter turn to the dough (always in the same direction...)
Spread the dough again to obtain a rectangle of 70x25cm
Fold the bottom one third and fold the top over
You get a second round
Wrap the dough with cling film and set aside in the fridge 30 min

Remove the dough from the fridge
Spread the dough over a rectangle of 70x25cm
Fold the bottom one third and fold the top over
You get your third round
Wrap the dough with cling film and set aside in the fridge 1 hour

Remove the dough from the fridge
Spread the dough to form a rectangle 50x20cm - 5mm thick
Cut the dough in half to obtain two doughs of 50x10cm
Fold the two dough into  accordion and place them in a pan coated with baking paper
Let the dough rise 1 to 2 hours
The brioche must double in volume

Preheat oven to 170°C
Beat the egg and brush the brioche with it
Bake 25 to 30 minutes at 170°C
Remove from the pan and let it cool on a rack

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