Brioches à la fleur d'oranger

Brioches à la fleur d'oranger

Ingredients:
200 grams white bread flour
3 tablespoons milk
5 grams bakers yeast
(1/2 tablespoon)
35 grams caster sugar
1/2 teaspoon salt
2 tablespoons eau de fleur d’oranger
1 tablespoon rum
30 grams butter
1 egg
1 egg yolk
cane sugar for sprinkling on brioches

Preparation:
Melt the butter and allow to soften. In a mixing bowl, sift in the bread flour and the salt. Warm the milk and dissolve in it the bakers yeast. Gradually add to the bread flour and blend in using a spatula.
Add the caster sugar, eau de fleur d’oranger, rum, butter and the whole egg. Mix well for at least 7-10 minutes trapping any air pockets inside, similar to the preparation of puff pastry. If necessary, add some more flour to obtain a smooth and elastic dough.
Form the dough into a ball and cover with plastic wrap. Place in a warm location (20-25°C) for 30 minutes. The dough will rise and should be recover its shape when touched with a finger.
Separate the dough into four portions, without breaking the dough in more than four pieces so that any trapped air is retained. Carefully, form four dough balls so that the dough does not collapse. Place the dough balls on a large flat oven plate, lined with baking paper in a warm place for three hours and allow to double in size.
Meanwhile heat up the oven to 180°C. Just before placing the brioches on the oven plate in the oven at a mid height location, brush with the beaten egg yolk using a brush. Sprinkle with normal cane sugar and allow to cook for 35 minutes or until cooked to your preference.