Brioche with EVOO

Ingredients

Preferment:

• 165g strong bread flour
• 80g milk
• 3g fresh yeast

Final dough:

• 2 medium eggs
• 120g sugar
• Zest of half a lemon and half an orange
• All of the preferment
• 150g strong bread flour
• 3 to 4g salt
• 50g Pago de Valdecuevas extra virgin olive oil

Instructions:

Today we are preparing a delicious brioche with our Pago de Valdecuevas Extra Virgin Olive Oil. We will add some citrus notes of lemon and orange to the dough, which combine very well with the aromas of fruits and nuts of the oil.

The preparation requires some patience and time, but it is definitely worth it because we will have a wonderful breakfast or snack option.

Let’s do it! We advise you to use a stand mixer because kneading this type of dough is complicated.

We will start by preparing the preferment (sponge). To do this, place all the ingredients in the bowl of the mixer and knead until you obtain a homogeneous dough. Form a ball and let it rest for 3 hours at room temperature (approximately 22 degrees Celsius or 72 degrees Fahrenheit), until it almost triples in volume.

After this time, we prepare the final dough. In the bowl, place the eggs, sugar, lemon and orange zest and beat lightly. Chop (mince) the preferment and add it to the bowl. Add the flour and salt and turn on the robot at a slow speed for 15 to 20 minutes, until the dough is “knotted” to the hook.

Release the dough from the hook, turn it on again at low speed and add the Pago de Valdecuevas little by little so that the dough does not become saturated. Once we have added all the oil, let it knead for about 15 more minutes until we have a smooth and elastic dough.

Make a ball and leave it in a bowl greased with oil for half an hour at room temperature. After this time, put the dough in the fridge until the next day.

The next morning, take the dough out and leave it for 10 minutes until it has warmed up. Divide it into three parts and make three balls. Let them rest for a few minutes and stretch them in an elongated way. Roll each of the parts without exerting too much pressure and place them in the mold lined with paper in such a way that the ends of the rolls touch the edge of the mold.

Let it ferment for another 3 hours approximately until it has grown 2.5 times its size.

Preheat the oven to 180°C (356°F) with heat above and below. Brush the brioche with beaten egg with a little milk and bake for 16 minutes. It is important to generate steam for cooking. To do this, place a tray at the bottom of the oven with hot water.

Let it cool and keep it wrapped in film to maintain humidity. And enjoy!

A recipe from @sara