Puff pastry Christmas brioche {vegan}

Et voilà comme en un rien de temps on se retrouve pour le dessert ! Comme je ne suis pas très classique pas de bûche par chez moi et pas d’entremets non plus. On mise cette année sur la simplicité (enfin en apparence) et le goût avec cette brioche feuilletée de Noël tressée. L’idée de ce dessert c’est clairement de casser les codes du dessert de Noël, de faire quelque chose qui sort de l’ordinaire et qui plus est plaira à tous (oui qui n’aime pas la pâte à croissant ?!!!).

This is the kind of dessert I would like to eat for the holidays,

a puff pastry brioche with citrus fruits and dried fruits, inspiration from thirteen desserts from the south of France. This puff pastry brioche can be served as is or accompanied by a scoop of sorbet or ice cream if you are greedy (and my little fingers tell me that you are !). Unfortunately, I didn't have time to take photos or drawings of the steps of turning and braiding the brioche.. If ever my explanations are too obscure for you, you can easily find the step by step on the internet. I hope you will like this recipe and that it will be part of your tables during the end of the year celebrations. See you very soon for a little last… to your predictions !

Puff pastry Christmas brioche {vegan}

POUR 8-10 PARTS

250 g T55 flour
250 g of flour T65
20 g fresh yeast
250 ml warm milk
60 grams of sugar
10 g de sel
85 g firm margarine 80% de MG + 250 g
Sweet soy milk (for the gilding)

FOR GARNISH

3 tablespoons of citrus jam (ici yuzu)
Dried fruits (pistachios here)

Prepare the tempera, for this, dissolve the yeast in the lukewarm milk and let stand 5 minutes.
In a beater fitted with a hook, put the flours then make a well on the side and add in the salt and the sugar. Then add the yeast next to the well (the yeast must not touch the salt and sugar) and the 85 g margarine then start kneading 5 minutes at low speed.
At the end of 5 min kneading, increase speed and continue 5 minutes (the dough should come away from the walls).
Form a ball, place in a salad bowl and film in contact. Reserve at room temperature for 1 hour.
After an hour, degas the dough by flattening it into a rectangle with your hand.
Reserve this rectangle of dough wrapped in the freezer 25 minutes.
During this time, spread between two sheets of baking paper the block of 250 g margarine in a square of 20×20. To do this, tap with a rolling pin.. Place this square in a cool place while your distemper cools down.
Take the tempera out of the fridge, lightly flour your work surface and roll it out in a rectangular shape so that it is 2x larger than your square of margarine.
Arrange the margarine in the center and fold the two sides of tempera over the margarine, solder by pressing lightly with your fingers.
Turn the dough by a quarter of everything in order to have the welding vertical.
Roll out the dough vertically 60 cm in length.
Fold two-thirds (bas), a third (high), the dough should touch but not overlap then fold in half.
Film and chill 30 minutes.
Take your dough out and place it on a lightly floured work surface., welding on the right.
Spread vertically on 60 cm in length then fold in thirds.
Film and refrigerate 30 minutes.
Turn the dough to have the opening on the right then spread the dough on 4 mm thick.
cut out 4 broad bands in the length of 5 cm wide.
For braiding, place two strips spaced vertically then two strips spaced horizontally .
Braid your dough in a circle passing the strips one turn above, one turn below.
Form a round brioche then place on a plate. Leave to rise for 2h30 at room temperature.
Preheat the oven to 170°.
Place the brioche in the fridge 10 minutes before baking.
Take out the brioche and glaze with sweetened soy milk.
Bake 25 minutes then lower the oven to 150° and continue 15 minutes.
Out of the oven, spread the preheated jam and arrange the dried fruits.