In countries I come from, this is the most popular breakfast among grown ups or little ones. Vianočka, as we call it in Slovak, is braided traditionally during the Holiday Season. Tradition of my little family is for The New Year’s. Therefore, My New Year’s Brioche Breakfast. Let me tell you, this is the best way how to jump into the New Year properly (in case you don’t feel too hangover).
In my family, we have a special recipe made from a whole-wheat flour. Therefore, the texture is more firm and not as fluffy as a semi-coarse flour brioche.
Although, the brioche itself is a butter based dough, I love to serve it with an extra layer of butter. Accordingly to your taste, you can top it up with some lovely marmalade or honey.
My Breakfast Brioche is suitable for kids from the age of 2, because of a possible egg white intolerance.
Total Time: 1 hour 30 minutes + 1 hour 30 minutes rising the Dough
Shopping list
1 cup of lukewarm milk
40g of fresh yeast
1 teaspoon of caster superfine sugar
1kg of flour (500g of whole-wheat flour + 500g of semi-coarse flour), sifted
You can also do: 500g of whole-wheat flour+250g of plain flour+250g of coarse flour)
1 teaspoon of sea salt
150g of icing sugar, sifted
½ teaspoon of lemon zest
180g of butter + for brushing, soft
2 yolks + 1 whole egg for brushing
180g of dried raisins, soaked in warm water
Instructions
First, activate the yeast. Pour in the milk into a coffee mug and sprinkle with the yeast and 1 teaspoon of caster sugar. Mix with the other side of the spoon. Place in a warm place for about 30 minutes until it rises and becomes bubbly. Meanwhile, in a large mixing bowl, place the flours, salt, sugar, lemon zest, butter and yolks. Stir gently with a spatula.
Next, add the yeast and start kneading the dough with hands.
Start pouring the milk, few at a time (you won’t probably use the whole mug of the milk).
The texture of the dough should be firm, not sticking to the bowl, nor to your hands.
At the end, stir in the raisins and incorporate them well.
Dust with the plain flour, cover with a clean cloth and place in a warm place. Let it work for at least 1,5 hour until it rises nicely.
Preheat the oven to 200 degrees.
The most difficult part is to braid.
Halve the dough. Divide each half of dough into 5 equal pieces. Start rolling out each of them to the length of your baking tray.
Next, braid 3 equal rolls (strands) and 2 strands on top of them. Continue with the second half in the same way. Then, let the brioche rise for 10 more minutes.
Brush the brioche with the lightly whisked egg and transfer it into the oven.
Bake it 10 minutes on 200 degrees and for about 40 minutes on 180 degrees.
If the brioche is getting too dark, cover with an aluminum foil.
Once the brioche is baked through, take it out and brush with the melted butter. Rub it all over. Let it cool down completely.
Slice and serve with cup of tea or coffee.
To get more inspiration, check out My Birthday Festive Brioche Recipe, made from a semi-coarse flour.
Makes 2 cakes.
