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Brioche to the water




Manitoba flour

150 oz

Type 00 wheat flour

100 oz

White sugar

60 oz


125 fl oz

Corn seed oil

30 oz

Fresh brewer's yeast

3 oz

Vanilla extract

2 oz


1 teaspoon

Grated orange peel

2 teaspoons

Grated lemon peel

2 teaspoons


1 spoon

Full fat milk

2 spoons

Bakery products from Italy

Brioche to the water

Brioche to the water

vegetarian with gluten with lactose

ready in

10 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brioche to the water

Brioche without eggs or butter, but so good

Brioche to the water step 1

step 1

Pour into honey, rum, grated citrus peel in a small bowl and let them rest for at least a couple of hours

Brioche to the water step 2

step 2

Prepare a yeast with 45 grams of water taken from the total and 50 grams of flour taken from the total of mixed flours together, create a compact and creamy dough cover it with the film and place it to rise

Brioche to the water step 3

step 3

When the yeast doubled, add the remaining flour and sugar, add the remaining water and mix with the planetarium hook, add the aroma mixture and continue to incinerate

Brioche to the water step 4

step 4

Add the oil by pouring it into the dough until it is fully absorbed, let it rise in the oven for 3, 4 hours ...

Brioche to the water step 5

step 5

Take the dough and cut into 6 pieces of 75 gr l a shred of balls and sprinkle them until doubled in the oven

Brioche to the water step 6

step 6

Turn on the oven and brush the brioche with milk and sprinkle with brown sugar, bake for 12 minutes at 180 degrees

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