April 5, 2017 - 2:37pm
Olive oil & orange flower water brioche
Olive oil & orange flower water brioche. No butter. This time done with the flying sponge method (all the yeast in the sponge).
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Olive oil & orange flower water brioche. No butter. This time done with the flying sponge method (all the yeast in the sponge).
My wife made an olive oil cake with orange juice and zest for the first time yesterday. It was good. Can you share the recipe for the olive oil brioche? I have heard of this but never made it. Your look wonderful!
David
Sponge: 140 ml milk + 200 gr bread flour + 50 gr fresh yeast. Mix and let it mature until doubles its size (45 min, 25ºC).
Final dough: Sponge + 800 gr bread flour + 200 to 250 gr milk + 250 gr sugar + 200 to 250 gr eggs + 150 to 200 ml olive oil + 20 ml orange flower water + lemon zest + orange zest + 1 tbsp spice mix (aniseed powder, coriander powder, cumin powder, nutmeg powder) + 10 gr active malt powder + 10 gr salt.
Once it's mixed, it's good to let it rest overnight in the fridge (4ºC).
Next day divide in 100-120 gr pieces. Shape round. Use oil to work with this dough. Final rising should be around 3 hours at 25ºC. It's important that during the final proof rises between x2.5 o x3. Paint with egg wash several times during final proof and dust with sugar before baking. Oven temperature, around 200ºC with just some litlle steam.
David
That sounds amazing.
Beautiful and must taste great. How is the flavor compare to a butter brioche?
The flavour is totally different, more mediterranean. Another benefit is that the bread keeps tender longer than the brioche (liquid fat vs solid fat).
Olive oil cakes are some of my favorite - definitely going to have to try this!