Thalatta Sea Side Hotel, Agia Anna, Evoia
Ingredients for 2 brioches
- 4 eggs well beaten
- 1 1/2 cup white sugar
- 160g. unsalted butter, melted
- 50g. fresh yeast
- 1/2 cup warm milk
- 1 sachet mahlepi, grated
- 1 tablespoon chopped fresh rosemary
- 1/2 cup orange juice
- 750g. flour
- 1 egg yolk, for the topping
Mix the yeast, the milk and half of the sugar in a large bowl. Stir until the mixture is creamy, adding a little flour. Cover the mixture with a dishcloth and leave it in a warm place until it doubles its volume (around 45 min).
Add in the mixture the flour, the machlepi, the rosemary and the remaining sugar. Add the eggs, the orange juice, the butter and the yeast mixture. Knead until a fluffy dough.
Place the dough in a lightly oiled pan. Cover and leave in a warm place until it doubles its volume. Knead and repeat the process. Divide the dough into 6 pieces shaped bead. We create two braids with three strings each, and leave them in a warm place until they double their volume. Brush the surface of brioches with the egg yolk and bake them in a preheated oven (at 180 degrees) for 50-60 minutes.