RETORTS
The Horns? Fine and light brioches with orange blossom water whose Y or triangle shape is interpreted as a “sex” symbol. A symbol that is perfect for brioches, a cake that celebrates fertility par excellence! For the retorts to be light, it is imperative to knead the dough twice and therefore to let it rise twice.
For 8 to 10 retorts:
20 g of baker’s yeast
10 cl warm milk
300g flour
2 p salt
2 tbsp powdered sugar
1 egg
100g melted butter
1 tbsp orange blossom water
To brown the retorts, 1 egg, 2 tbsp powdered sugar and 2 tbsp milk
Dilute the baker’s yeast with the milk. In a bowl add flour, salt and mix. Add sugar and mix. Add the milk/yeast mixture and mix. Add the egg and the butter, the orange blossom water and mix everything together to obtain a soft dough. Knead lightly, stretching the dough and folding it down in the center as if to trap air inside. Place it in a bowl covered with a cloth and let it “rise” (inflate or push) for 45 minutes at room temperature (but still a little warm) away from drafts. Then flour the work surface, take the dough out of the bowl, stretch it and fold it down in the center as if to enclose air inside. Then divide the dough into balls, roll them up and shape them into sausages 12 cm long and 2 cm thick. For the second rise, let them rest directly on the baking sheet, covering them with a cloth. Leave to rise for 45 mins. Once risen and before putting them in the oven, using scissors, divide half of each sausage lengthwise and separate the 2 pieces as if to make 2 legs. The sausages/brioches have become retorted. Brush them with the browning mixture, put them in the oven without preheating and cook for 50 min Th 5/6 (150°/180°). Once cooked, leave them in the oven for 5 minutes, then take them out. Nice kitchen to all, Régine