Swiss Brioche

Assembly

• Take the brioche dough out of the fridge and place it on our previously lightly floured counter. Roll it our in a 30 cm. x 50 cm. rectangle.
• Then, spread the frangipane cream over 2/3 of the surface of our brioche, leaving 5 cm. on the superior and inferior edge of the dough.
• The third inferior portion of the dough should then be folded over itself. After lightly wetting the superior edge of the brioche dough, fold the third superior part over, sealing it by gently pressing your fingers over the wet area.
• Put it in the freezer for 20 minutes to cool the dough and ease the process of cutting it.
• Once the dough has hardened, cut it in 4 - 5 cm. width stripes. We should end up having around 12 pieces.
• Then, place the stripes on a baking tray separated by 4 cm. and let them proof until doubled in size. It should take around 1 hour and 30 minutes.
• Finally, egg wash each stripe brioche dough with a mixture of egg yolk and a dash of heavy cream and bake at 180º C for 12 minutes.
• And that’s it! Place them on a cooling rack and let them cool to room temperature. This kind of dough is best consumed the same day they are baked to prevent from drying out.