Craquelin

Name: How to cook Craquelin - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 buns
Cuisine: Us

Introduce

Chef :

Shandré Candiotes

Craquelin

This is a delicious enriched bread! You can also add a sugar cube in the center for an extra surprise.

Ingredient

Food ration :

6 buns

Cooking time :

6 buns

170 g

brioche dough (the one you made)

80 g

Cooking instructions

* Step 1

Brioche: In a bowl combine flour and yeast.

* Step 2

In a electrical mixer with dough hook add eggs, milk, sugar and salt. Then add flour and yeast. Mix with dough hook for 4 minutes on medium speed

* Step 3

Gradually add the butter while the mixer mix. Scraping down the bowl when necessary. After butter is incorporated. Mix until the dough pulls away from the sides of the bowl.

* Step 4

Line a sheet pan with parchment paper and grease with butter or oil. Place dough on parchment paper. Wrap tightly with cling wrap and rest overnight in the fridge.

* Step 5

Craquelin dough: Keep 90g brioche separate and refrigerate. In a mixer with dough hook mix brioche dough, sugar cubes and lemon zest on low speed for 1 to 2 minutes or just until sugar cubes are incorporated.

* Step 6

Divide craquelin dough into six. Cover and rest for 45 minutes.

* Step 7

Divide the leftover brioche dough into 6. Preshape into rounds. Cover and rest in fridge for 30 minutes.

* Step 8

Roll the refrigerated rounds out in circles. Brush with egg wash. Place craquelin in the middle of the circle and close. Pinching side together until completely closed. Place dough on a greased parchment paper seam side down.

* Step 9

Cover and proof. Until dough springs back slowly to the touch but not collapse. About 2 to 3 hours.

* Step 10

Preheat over to 190°C. Place a pan at the bottom of the oven. With a bit of water to create steam.

* Step 11

Egg wash dough and score with a x on top in the center.

* Step 12

Place dough in oven and steam for 3 minutes. Release steam by slightly opening door. Bake for 15-20 minutes until the crusts are golden. Cool completely on cooling rack.

Note: if there is a photo you can click to enlarge it

Tag

bread flour instant yeast Eggs milk, room temperature Sugar Salt butter, soft brioche dough (the one you made) sugar cubes lemon zest egg mixed for egg wash

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