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Czech Christmas Braided Brioche
Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don’t panic, everything is explained step by step as usual and even in video!
Ingredients
- 500 g flour
- salt a good pinch
- 90 g iced sugar
- 6 g dried yeast (or 20g fresh yeast)
- 225 ml milk
- organic lemon zest
- 5 egg yolks
- 150 g butter at room temperature
- 100 g white almonds
- 100 g dried raisins
For the gilding
- 1 egg (beaten)
- silvered almonds
Instructions
- Put the flour, salt, yeast (which should not touch the salt), powdered sugar and milk in the bowl of your food processor.
- Zest the organic lemon.
- Add the egg yolks, then knead the dough for about 7 minutes to get something homogeneous.
- Add the butter at room temperature.
- Knead again until perfectly incorporated.
- Add the raisins and almonds.
- Mix well.
- The dough is finished.
- Let it grow for 1h30 to 2h in a warm place. After this time, degas the dough by pressing on it, then place a piece of cling film on top. Let stand in a cool place overnight or at least 3-4 hours.
- The next day, take the dough out of the refrigerator 2-3 hours before working with it. Divide it into 8 balls of the same size (about 155g).
- Roll them into 30cm long balls. Flour as needed.
- Make a first 4-strand braid.
- For that, you have the video above in the recipe!
- Then make a 3-strand branch with three more strands.
- Lay the 3-strand braid over the 4-strand braid using egg white. Just brush on the 4-stranded one.
- Then make a 2 strand braid with the last ball that you will divide into two small strands. Put it on top of everything. Prick the bun with skewers to stabilize it.
- Allow to grow for 1 hour before brushing with beaten egg.
- Sprinkle with slivered almonds.
- Then bake for 10 minutes at 180°C on a convection oven, then lower to 155°C for another 45 minutes.
- Remove the peaks when the brioche has cooled and enjoy!
Nutrition
Serving: 6peopleCalories: 715kcalCarbohydrates: 75gProtein: 15gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 220mgSodium: 805mgPotassium: 442mgFiber: 6gSugar: 21gVitamin A: 905IUVitamin C: 1mgCalcium: 239mgIron: 4mg
Tried this recipe?Let us know how it was!
Czech Christmas Braided Brioche
Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don’t panic, everything is explained step by step as usual and even in video!
Ingredients
- 500 g flour
- salt a good pinch
- 90 g iced sugar
- 6 g dried yeast (or 20g fresh yeast)
- 225 ml milk
- organic lemon zest
- 5 egg yolks
- 150 g butter at room temperature
- 100 g white almonds
- 100 g dried raisins
For the gilding
- 1 egg (beaten)
- silvered almonds
Instructions
- Put the flour, salt, yeast (which should not touch the salt), powdered sugar and milk in the bowl of your food processor.
- Zest the organic lemon.
- Add the egg yolks, then knead the dough for about 7 minutes to get something homogeneous.
- Add the butter at room temperature.
- Knead again until perfectly incorporated.
- Add the raisins and almonds.
- Mix well.
- The dough is finished.
- Let it grow for 1h30 to 2h in a warm place. After this time, degas the dough by pressing on it, then place a piece of cling film on top. Let stand in a cool place overnight or at least 3-4 hours.
- The next day, take the dough out of the refrigerator 2-3 hours before working with it. Divide it into 8 balls of the same size (about 155g).
- Roll them into 30cm long balls. Flour as needed.
- Make a first 4-strand braid.
- For that, you have the video above in the recipe!
- Then make a 3-strand branch with three more strands.
- Lay the 3-strand braid over the 4-strand braid using egg white. Just brush on the 4-stranded one.
- Then make a 2 strand braid with the last ball that you will divide into two small strands. Put it on top of everything. Prick the bun with skewers to stabilize it.
- Allow to grow for 1 hour before brushing with beaten egg.
- Sprinkle with slivered almonds.
- Then bake for 10 minutes at 180°C on a convection oven, then lower to 155°C for another 45 minutes.
- Remove the peaks when the brioche has cooled and enjoy!
Nutrition
Serving: 6peopleCalories: 715kcalCarbohydrates: 75gProtein: 15gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 220mgSodium: 805mgPotassium: 442mgFiber: 6gSugar: 21gVitamin A: 905IUVitamin C: 1mgCalcium: 239mgIron: 4mg
Tried this recipe?Let us know how it was!
