Brioche aux 3 gingembre

Brioche aux 3 gingembre

For 2 beautiful brioches
500 grams of flour T65
60 g non hydrogenated margarine
60 grams of oat cream (or soy)
100 g of vegetal milk
3 eggs + 1 yolk
1 tablespoon baker's yeast
2 tablespoons ginger syrup
1 tablespoon ginger powder
2 cm fresh ginger
2 handfuls of pearl sugar
1 pinch of salt

Mix the yeast in warm milk and cream.
Peel ginger and grate it.
In a large bowl, place flour, powdered ginger, ginger, 3 eggs and slowly add milk, cream and syrup.
Mix well together before adding margarine and salt.
Knead dough until smooth and elastic.
Let rise covered with a cloth.
Take the dough and separate in 2.
Flatten the dough and scatter pearl sugar, then roll in pudding and place in a cake mold. Let rise another hour in a warm place.
Preheat oven to 180 degrees (th.6).
In a bowl, put the egg yolk with 1 tablespoon of water. Delay and with a brush, brush the tops of buns.
Bake for 30 to 40 minutes.
Turn out and let sit on a grid.
It freezes well and keeps for almost a week.