Brioche with candied orange

Ingredients:

• 10½oz (300g) FRANCINE Spécial Pains
flour
• 2 packets of FRANCINE Levure Boulangère Spéciale Pains yeast
• ¾oz (20g) Régilait powdered milk (two and a half tablespoons)
• 6 fl oz (180ml) water
• 3oz (80g) butter
• ¾oz (20g) sugar
• 1 egg
• 1 teaspoon salt
• 3oz (80g) of diced candied orange

Preparation Time:

20 min

Cooking Time:

85 min

Method:

1. Mix the flour, salt and sugar in a large bowl or a Kenwood Chef mixing bowl fitted with a dough hook.

2. Add the yeast, milk powder and lukewarm water. Mix with a wooden spoon or with your hands. Add the egg and butter, then knead the pastry.

3. Cover with a cloth and leave to rise in a warm place for 15 min.

4. Add the candied oranges and leave the pastry to rise in a Pyrex brioche dish for 45 min.

5. Bake for about 25 minutes on 180°C/350°C/gas 4.

TIPS:
- Save time by using a Francine brioche mix.
- Prepare your brioche in your Kenwood bread maker using the sweet bread program.