Landaiser Brioche Wreath

Try this delicious cake recipe:

For the yeast dough: In a baking bowl, melt 3 g of baker’s yeast in 10 centiliters of lukewarm water. Add 150 g of sifted flour, cover with a clean dishcloth and let rest for 2 hours at room temperature. In a bowl, put the crushed butter, sugar, vanilla, orange blossoms, rum and Armagnac and let it rest for 2 hours in a lukewarm place. Knead the yeast dough with a hand mixer on low speed for 3 minutes. gradually add the remaining flour. Add 3 eggs, milk, remaining yeast and 2/3 of the butter mixture and continue kneading for 2 min. If the dough is too firm, add 10 centiliters of water. Add salt. Knead again for 5 min, add remaining butter mixture. Rest dough for 1 hour. Butter baking pan.

Shape brioche dough into three balls. Form a wreath on a floured surface. Hide one bean. Cover with a dishcloth and rest in a warm place for 2 hours. The wreath must double in volume. Preheat the stove to 180 °C (gas mark 6).

Mix the egg yolks with a little water and brush the wreath with it. Sprinkle with rock candy and place in the oven. Bake for about 20 minutes.

The brioche wreath is eaten cooled down.

Leftover dough can be frozen as well.

– Country : France – Region : Aquitaine – Takes about : 05 h 40 min – Cooking time : 20 min – Preparation t. : 20 min – Difficulty : Complicated – Price : Inexpensive

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