This brioche braided with honey and saffron is perfect for this period. Ideal to cut into slices and enjoy as a snack and for breakfast. The intense aroma of honey and saffron will give you very sweet moments.
- 250 g of flour
- 100 g of cold melted butter
- 75 g of water at room temperature
- 2 medium eggs at room temperature
- 1 tablespoon of sugar
- 60 gr of acacia honey
- 1 sachet of saffron
- 1 pinch of salt
- 3 g of dehydrated brewer’s yeast (or 11 g of fresh brewer’s yeast dissolved in 75 g of water)
- Milk to brush the surface
- Brown sugar to taste
- Honey to taste
- In a fairly large bowl, combine the lightly beaten eggs with the honey, water, saffron, the now cold melted butter, sugar and salt. Work everything quickly with a whisk to make the mixture smooth and homogeneous.
- Then add the flour to which you have combined the dehydrated yeast.
(For the preparation with fresh brewer’s yeast: dissolve the yeast directly in 75 g of water and then add the flour to the rest of the mixture)
- Mix well with a fork until you have a smooth and homogeneous dough. You won’t need to work it too long, just a couple of minutes. As soon as it has reached the right consistency, cover with transparent film and let it rise for about 2 hours, or at least until doubled in volume.
- At this point place the bowl, always covered with plastic wrap, in the refrigerator for a minimum of 24 hours up to a maximum of 5 days (I let it rest for just over 48 hours).
- Remove from the fridge and divide the dough into three parts, forming strings of equal weight and length. Cross them to form a brioche braid, locking the ends.
- Now roll up the braid tightly on itself to form a sort of snail or spiral.
- Then place your brioche on a lined baking tray, or in a cast iron pot, lined with parchment paper . Cover with a damp tea towel and let rise until doubled in size (about 2 hours)
- Then brush the surface with a little milk. Distribute the brown sugar on the surface
- Then bake in a hot oven at 180° for 20-30 minutes or at least until it turns golden brown. Once ready, brush the surface with more honey.
- It can be kept for a few days in an airtight container or, tightly closed, in a food bag.