Ingredients
For the dough
280 g of Soft wheat flour type 0 type Manitoba
190 g of Type 2 Soft Wheat Flour
7 g of dry yeast
160 ml of whole milk at room temperature
85 g of raw honey at room temperature (preferably a delicate taste)
4 medium cold eggs for the dough (about 190 g)
1 egg for browning
60 g of butter worked at cream
5 g of salt
 
For the puffing
190 g of demi-sel or sweet butter
 
Directions
First, pour the milk and honey into the mixer bowl, then add the eggs and mix everything. At this point, sift the flours over the mixture, add the yeast and, with the hook, start kneading for about 5 minutes at speed 1 or 2. When the dough begins to detach from the edges of the bowl, add the butter in teaspoons, altering it with salt. Every now and then, remember to stop the machine and beat the dough on the worktop, so as to favor the creation of the gluten mesh. Once the dough is elastic and well formed (it will take about 8 minutes), remove the dough from the kneading machine and finish kneading it with your hands: once you reach a smooth and elastic consistency, flatten it into a rectangular shape, wrap it in the film and put it in the freezer for about 10 minutes, so as to stop fermentation. After 10 minutes, move the dough to the refrigerator for a further 20 minutes and prepare the butter for puffing. Cut the butter into slices and arrange them next to each other, forming a rectangle of about 27x15 centimeters on a sheet of parchment paper, cover them with more parchment paper, seal the edges and with a rolling pin roll out the butter to fill the empty spaces. Once this step is finished, put the dough in the fridge until you need it.
After the rest time of the dough, roll it out on a sprinkled worktop, creating a rectangle of about 36x32 centimeters (or at least double the size of the roll of butter). Remember that the dough must be cold to the touch: if it is not, place it in the refrigerator again. At this point, place the sheet of butter on the top of the dough, which must be malleable and not rigid, then fold the dough and seal the edges, sprinkle the surface and start rolling in both directions with a rolling pin, until you create a rectangle of about 50x25 centimeters. Now make the folds: starting from the short side, take about 1/3 of the dough starting from the end and bring it towards the center, then repeat the same action with the other end (which must be positioned above the previous one). With a rolling pin, lower the dough slightly, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
After the resting time has finished, remove the dough and start rolling it out into a rectangle of about 30x45 centimeters and of uniform thickness.
Then brush the surface with a little water and, starting from the short side, start rolling it, paying attention to tighten it as best as possible. By doing this, you will get a cylinder of about 35 centimeters. Squeeze the final part well so as not to open it too much during cooking, close the cylinder with cling film and let it rest in the fridge with the closure facing down for about 20 minutes.
Once this resting time is over, cut the dough in half, place the two smaller cylinders in two plumcake molds and place them in the oven turned off so as to let them rise until double the initial volume (it will take about 2 hours).
Once the leavening is complete, brush the surface with beaten egg and bake in the medium/low part of the oven at 175° in static mode for about 40/45 minutes.
Once cooked, take out the brioches and, before removing them from the molds, let them cool.



In cooperation with L'Ultima Fetta