Michalak-style olive oil brioche

Huile d'olive de Nyons PDO
Subtle flavour
Brioche à l'huile d'olive façon Michalak
A PDO
Preparation
15 min
A PDO
Resting time
3h
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 4 personnes
  • 20 g fresh yeast
  • 50 g of milk
  • 1 tablespoon of orange blossom water
  • 450 g of flour
  • 1 teaspoon of salt
  • 100 g of sugar
  • 2 eggs + 1 egg yolk for glazing
  • 60 g of mild-flavoured olive oil
  • Granulated sugar

Tip

For this olive oil brioche recipe, we recommend an olive oil with a subtle flavour: PDO Nice, PDO Nyons, AOC Languedoc, Cailletier olive oil, Tanche, Grossane, Salonenque, Cayon, Cayanne, Verdale des Bouches-du-Rhône, etc.Are you a fan of brioches? Why not give the recipe for olive oil briochettes with chocolate sauce and olive oil a go too!

Instructions

  • Mix the flour, salt and sugar by hand or using a food processor. Add the fresh yeast diluted in milk, then the orange blossom water. Next, add the 2 beaten eggs and the olive oil, which has a subtle flavour. Knead the dough for about 5 to 6 minutes.
  • Leave the dough to rest in a floured bowl for an hour at room temperature.
  • Next, fold the dough over itself several times, then leave it to rest in the fridge in a bowl for an hour.
  • Fold the dough over itself again and shape the brioche into the desired shape on the baking surface (e.g. a baking tray lined with baking paper or a mould with indentations). Cover with a tea towel and leave the dough to rise at room temperature for an hour (the dough should double in volume).
  • Preheat your oven to 180°C. Then brush the brioche with egg yolk using a pastry brush. Sprinkle with granulated sugar and bake for 20 to 25 minutes.

Tip

For this olive oil brioche recipe, we recommend an olive oil with a subtle flavour: PDO Nice, PDO Nyons, AOC Languedoc, Cailletier olive oil, Tanche, Grossane, Salonenque, Cayon, Cayanne, Verdale des Bouches-du-Rhône, etc.Are you a fan of brioches? Why not give the recipe for olive oil briochettes with chocolate sauce and olive oil a go too!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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