For the water roux:
30g flour
150g water
For the main dough:
500g W250 flour
120 g milk at room temperature or vegetable drink
130g water
40 ml DON PIETRO extra virgin olive oil plus oil for the bowl
1 teaspoon of malt
50 g icing sugar
20 g fresh yeast or 7 g dry yeast or 150 g refreshed sourdough
8 g salt
Two tablespoons of milk for brushing
To fill 150 g of orange marmalade
Prepare the roux in advance. Put the flour in a saucepan and mix with a whisk to add water, when there are no more lumps put it to heat on the stove. Reach 65° by mixing always. If you don't have a thermometer, the preparation is ready when the mixture becomes shiny. Place the roux in a bowl lined with oven paper or cling film and leave to cool. Store in the fridge if using the next day.
In the bowl of the stand mixer, add the flour, sugar, malt, yeast, roux, milk and water to room temperature. Blend at low speed with the K tool. When the dough is formed, replace the K tool with the hook and add the salt and the oil little by little. Keep stringing until the dough is smooth, it can also take 20 minutes.
Leave to rise covered for about an hour at room temperature.
Place the dough on a floured work surface, spread out without tearing and fold over on itself to form a ball, leave to rise again in the oiled bowl.
Repeat folding at an interval of 20-30 minutes. Place in the oiled bowl covered with plastic wrap and let rise until doubled in size, about 3-4 hours at room temperature.
For risining in the refrigerator: After about 20 minutes it is possible to transfer the dough to the refrigerator for a controlled leavening in cold atmosphere.
The next morning leaves the dough for about 1 hour at room temperature.
When the dough has doubled in volume, place it on the work surface (preferably marble or steel). Widen it and with the help of a rolling pin give it a rectangular shape with a thickness of about 4-5 mm.
Cover with a light layer of marmalade. Roll the dough around the long side. You will get a cylinder. With a pizza cutter or a knife, cut the cylinder into segments of about 3-4 cm as equal as possible.
To form a single brioche, place a sheet of baking paper on the base of a baking tray. Lay the first brioche in the center and then continue with the others in a concentric way, leaving at least one centimeter of distance between one brioche and the next one.
Leave to rise for at least an hour at room temperature and brush with milk. Bake in a hot oven at 160° ventilated for about 30 minutes. Remove from the oven and leave to cool on a rack.
If you prefer to have individual brioches, place them on the baking paper at a distance, they will cook in the oven at the same temperature in about 18 minutes.
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