Brioche à la fleur oranger

Brioche à la fleur oranger

For 2 beautiful brioches
500 g wheat flour T55
120 g non hydrogenated margarine
3 tablespoons of raw cane sugar
100 g vegetal milk
3 eggs + 1 yolk
2 tablespoons of orange blossom
1 tablespoon yeast
1 pinch of salt

Mix the yeast in warm milk.
In a large bowl, place flour, sugar, eggs and orange blossom and slowly add milk.
Mix well together before adding butter and salt.
Knead dough until smooth and elastic.
Let rise covered with a cloth.
Take the dough and separate the pâton in 2.
Shape as you want. Here the dough pieces were placed in molds for large cake.
Let rise another hour in a warm place.
Preheat oven to 180 degrees.
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 both packed for almost a week.