BRIOCHE SINGLE DOUGH 2 SALTY AND SWEET PREPARATIONS! 🎄 Very fluffy Christmas brioche 🎄 скачать в хорошем качестве

BRIOCHE SINGLE DOUGH 2 SALTY AND SWEET PREPARATIONS! 🎄 Very fluffy Christmas brioche 🎄

The brioche dough, you know by now, is my passion! I like both making it and eating it, I like its taste neither too sweet nor too salty, its very soft texture and its wonderful scent! Today I have developed a version that is good for both sweet and savory recipes, in fact as you will see on video with ONE DOUGH I made 2 brioches, one sweet and one savory! The savory version is also spectacular in its original form which makes it soft and crumbly on the outside thanks to the oil! I stuffed it with cooked ham but if you use it for Christmas Eve it goes perfectly with sliced salmon or anything else you like! Naturally nothing prevents you from making one or only the other, I did it to give you 2 ideas! 😉 ⏱ The dough must first grow all together for at least 3 hours or until it doubles in volume, then after having given it the shapes it must still grow and double again (depends on the ambient temperature) 🌡 Salted brioche 👉 We bake for about 20-25 minutes at 180° Static 175° Ventilated 🌡 Sweet brioche 👉 We bake for about 15-20 minutes at 180° Static 175° Ventilated ‼️ If you bake them together using the oven in Ventilated mode, just bake the sweet one 5 minutes before! 📝 INGREDIENTS: 500 g Flour 0 (or half Manitoba and half Flour 00) 250 g Water 15 g Fresh Brewer's Yeast (or 5 g Dry) 1 egg 1 tablespoon Sugar (15 g) 1 teaspoon Salt (10 g) 60 g Seed oil Egg for brushing For the savory brioche: 200 g cooked ham (or other cured meats or sliced salmon) Sliced cheese (I smoked Provola) mayonnaise Sesame seeds Chia or poppy or flax seeds For the sweet brioche: Cherries in syrup Sliced almonds Sugar grain Sugar