Mini Constantinian brioche with orange blossom water

Ingredients

• 500 g All-purpose flour (Sift before use)
• 80 g Granulated sugar (Divided: 30 g for the yeast, 50 g in the dough)
• 30 g Powdered milk (Can be replaced with 150 ml whole milk)
• 10 g Dry baker's yeast (Activate in warm water with 1 tsp sugar)
• 5 g Baking powder (Optional, adds lightness)
• 3 pcs Eggs (Lightly beaten before adding)
• 100 g Unsalted butter (At room temperature, added last)
• 200 ml Warm water (To activate the yeast and moisten the dough)
• 20 ml Orange blossom water (Provides the characteristic fragrance)
• 1 pcs Orange zest (Optional, finely grated)
• 5 g Salt (A pinch)
• 15 g Sesame seeds (For glazing, optional)
• 20 g Thick crème fraîche (For brushing before baking, optional)

Instructions

1. Yeast activation

   Mix 200 ml warm water, 10 g dry baker's yeast and 1 tsp (≈30 g) sugar. Let rest for 5 minutes until the mixture foams.

   Time: PT5M

2. Dough preparation

   In the robot's bowl, add the sifted flour, powdered milk, salt, baking powder, the remaining sugar (≈50 g) and the beaten eggs. Pour in the activated yeast mixture, orange blossom water and orange zest. Knead on medium speed for 10 minutes.

   Time: PT10M

3. Incorporating the butter

   Add the unsalted butter cut into small cubes. Knead an additional 5 minutes until the butter is fully incorporated and the dough becomes smooth and elastic.

   Time: PT5M

4. First rise

   Transfer the dough to a lightly floured bowl, cover with a clean cloth and let rest away from drafts for 1 hour or until it doubles in size.

   Time: PT1H

5. Shaping the mini brioche

   On a lightly floured work surface, deflate the dough then divide into 13 balls of about 70 g each. Place them on a baking sheet lined with parchment paper, spacing them slightly.

   Time: PT10M

6. Second rise

   Cover the balls with a cloth and let rise again for 45 minutes until they puff up slightly.

   Time: PT45M

7. Glazing and decoration

   Brush each brioche with a mixture of 20 g thick crème fraîche and a drizzle of orange blossom water. Sprinkle with sesame seeds or pearl sugar according to your preference.

   Time: PT5M

8. Baking

   Preheat the oven to 180 °C. Bake the brioche for 20 to 25 minutes until they are nicely golden and sound hollow when tapped on the bottom.

   Time: PT25M

   Temperature: 180°C

9. Cooling

   Remove the brioche from the oven, let cool on a rack for 15 minutes before serving or packaging.

   Time: PT15M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g