Lemon olive fennel brioche
- Total time
- 1-2 days
- Quantity
- 10 mini loaves
Ingredients
- 330 g bread flour
- 1 tablespoon yeast
- 1 teaspoon salt
- 35 g granlated sugar
- 28 g milk powder
- 58 g egg whites (2 whites)
- 78 g egg yolks (4 yolks)
- Alternatively, 3 whole eggs
- 56 g water
- 142 g butter, softened
- 6 teaspoons fennel seeds
- 80 g olives, halved
- 80 g preserved lemon, coarsely chopped
Steps
- Combine the flour, yeast, salt, sugar, milk powder, eggs, and water in a stand mixer and knead with a dough hook for 10 minutes.
- Add the butter in small chunks, kneading until fully combined between each addition.
- Remove from mixer and manually knead in the olives, lemon, and fennel seeds.
- Allow to rise for about 1.5 hours, and then chill for at least 4 hours or overnight.
- Divide the dough as desired, shape, and allow to rise in pans for 2-3 hours.
- Brush the top of the loaves with additional egg and bake at 375 degrees F for 15-20 minutes.