Sweet brioche flower

Here is a versatile, well-tested sweet brioche base from Marisa’s ‘Il mio saper fare’, with thanks. I changed the filling and the result is fantastic: you will congratulate yourself when it comes from the oven. Following the steps, it is not too difficult. I used peach jam, amaretti, chocolate chips and flaked almonds to evoke summer stuffed peaches.
INGREDIENTS
500 g Manitoba or Italian '00' flour
2 eggs
50 g sugar
60 g butter
180 ml milk
1 pinch salt
Grated zest of 1 lemon or orange
1 sachet dried yeast or a fresh cube

Filling
Peach jam
Crumbled amaretti
Flaked almonds
Dark chocolate chips
Also delicious with Nutella!

I use a mixer, or knead by hand, putting flour and sugar in the bowl.

I warm milk and melt butter in microwave or over hot water.

I add salt.

Then lemon zest.

Then yeast sachet.

Then lukewarm milk.

Then melted butter.

Then eggs.

I knead with hook or by hand until smooth and elastic.

I form a ball in a large bowl.

I cover with film not touching dough and rise for 1 hour in a closed, switched-off oven, preferably with light on.

After an hour, it has doubled.

I turn out without kneading and divide into 4 equal parts.

I roll four discs, 28/30 cm across, using a circle drawn on parchment as a guide. I leave the first on its paper on a baking tray.

I spread a first layer of jam.

I add amaretti, almonds and chocolate chips to taste without overdoing it.

I neatly cover with another disc.

I repeat filling on the second and third discs.

I finish with the fourth disc, leaving its top unfilled.

I precisely cut into 4 equal quarters, keeping about 2 cm at the centre joined.

I halve each wedge to make 8.

I halve again to make 16.

I take two adjacent strips and twist each outwards once.


Then a second time.

I seal their upper tips.

I tuck the bottom ends under into rounded shapes.

I check the flower is even and tips well sealed.

I rise another 1 hour, heat the oven to 180°C and bake about 25 minutes.

It colours quickly, so I did not brush with milk or egg as some recommend. When too coloured, I finished under foil.

Once baked, I microwave a tablespoon jam with a tablespoon water, strain and brush over the flower for shine. Try it: detailed pictures make the explanation long, but it is easy with a little precision.