Recipe of Brioche crown flower

A month ago, I spotted this bun at my friend Nadia’s house. She likes to test a lot of different ways to make buns and so do I, so I never fail to visit her blog from time to time to discover her buns or breads 🙂

To make it, you’ll need :

350g of flour

50g confectioner’s sugar

12g fresh baker’s yeast

10cl warm milk

80g soft butter

1 egg

10g vanilla sugar

1/4 cc salt

1 egg for gilding

Dissolve the yeast in warm milk.

Put the flour in the bowl of the food processor, then add the salt and sugars. Blend.

Pour in the milk with the yeast, then the egg and knead.

When the liquid is absorbed by the flour, add the diced butter.

Knead the dough until it becomes smooth and homogeneous.

Cover with a cloth and leave to double in volume in a temperate place, with the oven turned off for example (count between 1h30 and 2 hours).

After this first rising, degas the dough then take 200g to shape a ball. Flatten this ball into a 20cm circle then place it in a flour mould (26cm).

Weigh the rest of the dough and divide it into 8 equal parts, to be shaped into balls.

With a knife make 4 incisions in the middle of the circle of dough to form 8 triangles, attached to the circle (see photo below).

Place a ball of dough at the base of each triangle.

Brush the balls with beaten egg. Take each triangle tip and fold it over the ball to cover it.

Cover with a floured tea towel and let rise at room temperature, about 1 hour.

Brown the balls with the remaining beaten egg.

Bake at 180° for 30 minutes, watching the cooking.

After baking, let the brioche cool on a rack.

To be enjoyed with a strawberry rhubarb jam !