Aniseed brioche bread braid

For me autumn starts today and I welcome it with a aniseed brioche bread braid. Until yesterday I was travelling, around Friuli among farms, giant caves and small towns.
This morning it's hard to leave again, above all to find the right motivation to get back to work that I left behind, thinking of returning home and finding the same climate and the same light and instead… Here everything has changed, outside it's grey, cold and at work scheduled I need to urgently add a change of linen because the linen sheets I slept in until Thursday are no longer sufficient and I need throws to put on the sofa to watch a film in relaxation.
Small changes to daily routine which have the taste of as many small thorns to be removed and, at the same time, a delicate electric shock that always flows when something changes compared to everyday life.

It's eight o'clock, I have to get moving, but first a few words about this leavened product. Have it flavored with anise it gives it a delicate flavor and, if you like it as much as I like it, you will no longer be able to think of putting something sweet to rise without adding a few seeds.
As you can see, the braid of brioche bread has “expanded” a bit, in my opinion due to the second leavening which did not last long enough. For this reason I would say to let it rest for 1 hour and not just 15 minutes. The softness and regularity of the braid will benefit it.

Aniseed brioche bread braid

(recipe taken from Sale & Pepe)

500 g strong flour (W 320)
250 g of whole milk at room temperature
7 gd dry brewer's yeast
75 g of sugar
75 g of soft butter
1 egg + 2 yolks
1 vanilla pod
2 teaspoons of anise seeds
granulated sugar to taste
sale q.b.

Dissolve the yeast in a cup of milk taken from the total.
In the mixer bowl, combine the sifted flour and anise seeds, pour the milk (also the one with the yeast) into the centre.
Turn on the whisk K at minimum speed, add the sugar, the egg and 1 egg yolk, previously beaten always with the hook moving. Add a pinch of salt at the end.
When the dough is smooth, add the vanilla seeds to the butter and then add the butter in pieces to the dough. Don't be scared, at first he won't seem to absorb it but little by little he will succeed. When the dough is smooth, form a ball on a cutting board.

Place the ball of dough in a covered bowl and leave to rest for 2.5 hours (always depends on the temperature of your home).
Transfer the dough to a work surface, divide it into three parts and form cords of the same length and size. Form a braid, pinching the two ends and twisting them under the braid itself.
Transfer the braid to a baking tray lined with baking paper, let it rise for 1 hour covered with cling film with a clean cloth on top. Before baking it at 180°C, brush it with the remaining egg yolk and distribute the granulated sugar on top.
Cook for 35-40 minutes.


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