La Mozzarella In Carrozza

Brioche braid with cream

La Mozzarella In Carrozza - Brioche braid with cream
Brioche braid with cream, so fluffy perfect for breakfast or to serve the afternoon tea

Yields: 1   Prep: 20Min + 3H Maturation ~ Cooking Time: 30Min   Diff: Medium
- 330g Bread flour
- 5g Active Dry yeast
- 80g Sugar
- 100ml Milk
- 60ml Double cream
- 1 Egg
- Vanilla natural extract or Zest of 1/2 Lemon
- 50g Butter, softened


- In a large bowl, mix the flour with the yeast and sugar. Stir in the milk and the cream, slightly warm.

- Beat the egg with the vanilla extract or the lemon zest and pour into the dough. Add the butter diced into small cubes: it is important to add 2 or 3 cubes at a time, so that you could easily handle the dough. If it is sticky, cover the bowl and let the dough chill for about 15-30min. After the chilling time, knead the dough again and it will be soon more elastic and smooth. Leave rise until doubled in size for about 2-3 hours.

- Once ready, divide the dough into 4 pieces and start making a 4-strands-braid (see my Ig video to learn how to make it).

- Transfer the braid over a baking tray lined with parchment paper and let it double (1h).

- Brush the braid with some cream and sprinkle some cane sugar on top. Bake at 180 degrees for 30min.