Brioche Provencal Kings
10 cl of warm water
1 packet of yeast
2 tablespoons milk
|Put the yeast in a glass, water, sugar.
Mix well with a spoon to dissolve the yeast, then put plastic wrap on top to expedite the lifting.
|Your yeast will froth. Then lift, when it reaches the top of the glass, it is ready.|
|Put the water, butter, the egg, the orange blossom water, and sugar, flour and yeast in your bread machine. Put the dough program (1about h30).|
|At the end of the dough has risen progamme.|
|Remove the dough from the machine gently, with floured hands. Faire un trou au milieu de la pâte.
Then on a baking sheet covered with a greaseproof paper or a silicone plate, stretch the dough gently to form a couronne.Placer your plate in your oven and let rise 30 to 40min (not more) 35 ° or in a warm place. When the crown has swollen out of the oven. Préchauffer le four à 200°Pendant ce temps badigeonner délicatement la cake of kings Provence avec le mélange lait et fleur d’oranger. Sprinkle with sugar brioche.
|Bake at 200 degrees for 15 to 20 min about. Monitor your cooking because the time depends on your four.La brioche is golden. For cool, the
placed on a grid.
Slide from under cake of kings Provence beans.
|Enjoy your cake of the kings of Provence with delight, because it contains little fat ; it is light.|