[Video] Detail how to make Chrysanthemum Bread – Harrys Brioche Bread is extremely delicious and easy to make at home

Bread lovers must have known chrysanthemum bread, the traditional French Harrys Brioche bread. You can apply the following Harrys Brioche recipe to create a rich and buttery chrysanthemum bread, but lighter and less boring than the original version.

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Ingredients for Chamomile Bread:

The part of chrysanthemum bread

• 50 grams of warm water.
• 70 grams of sugar.
• 7 gr of yeast to make bread.
• 3 chicken eggs.
• 100 ml of fresh cream.
• 320 gr of bread flour.
• 30 gr cake flour (can be replaced with 25 gr all-purpose flour + 5 gr cornstarch).
• 15 gr milk powder.
• 3 grams of salt.
• 1 tablespoon orange blossom water or 1 teaspoon vanilla.
• 100 gr cold butter.

Chamomile bread topping mixture:

• 1 chicken egg.
• 2 tablespoons fresh milk.
• Sliced almonds, sesame, or melon seeds.

Tools for making chrysanthemum bread

– Egg beater, oven, mold, food wrap,…

How to make chrysanthemum bread

Step 1: First, activate the baker’s yeast by dissolving 10g of sugar and 7g of baking yeast in 50g of warm water. Let it sit for 15 minutes for the yeast to activate.

Step 2: Next, beat 2 eggs with 60g of sugar, wait until the eggs are pale and creamy, then add 100ml of fresh cream to the eggs and mix well.

Step 3:

– Change the beater to a dough mixer, turn on the machine at the lowest speed, put 320g of bread flour and 30g of cake flour in a bowl, if not using cake flour, you can replace it with 25g all-purpose flour and 5g flour corn.

– Add 15g of powdered milk, 3g of salt, and the activated yeast above. Drizzle 1 tablespoon orange blossom water or 1 teaspoon vanilla into the batter.

– Let the machine knead the dough for 15 minutes, then turn off the machine, let the dough rest for 10 minutes and then continue to knead the dough for another 10 minutes. Cut 100g of cold butter and add it to the dough, knead for another 10 minutes and then turn off the machine. Total stuffing time is about 35 minutes.

Step 4:

– Check if the dough has passed by taking out a little dough, if it is possible to pull the dough into a thin and difficult to tear film.

– Spread a little flour in a bowl and then put the dough in, let the dough rest for 40 – 60 minutes until the dough has doubled or nearly doubled, then flatten the dough.

– Cover the bowl of dough and put it in the refrigerator, incubate for at least 5 hours or overnight.

Step 5:

– Spread butter on the bread mold to prevent sticking. Spread the dough to prevent it from sticking, then take out the dough, knead it evenly, then divide the dough into 6 parts, shape into long strands.

– Braid the dough to shape the cake. Place the cake in the mold and then let it rest for 3-4 hours or more for the dough to triple.

Step 6: Beat 1 egg with 2 tablespoons of fresh milk and then spread the custard mixture on the cake. Then sprinkle almond slices, sesame seeds, melon seeds on top of the cake.

Step 7:

– Pour 100ml of water into the black tray of the oven to make the cake moist, soft, not dry, when baking ½ of the time, the water in the tray evaporates. Preheat the oven for 10 minutes at 220 degrees Celsius, turn on 2 fires and turn on the convection fan if available.

– Put the cake mold on the griddle placed on the black tray, turn the baking time for 20 to 30 minutes. When observing that the cake is slightly yellow, turn the temperature down to 180 degrees Celsius. Wait until the cake is golden and evenly cooked, then take out the cake. Freshly baked bread has a crispy crust, when it cools down, it will soften and can be used immediately.

Finished Product

The finished chrysanthemum bread is very spongy and soft, the texture is tough, it can be torn into thin layers, the crust is not thick, the cake is buttery and greasy but not greasy, suitable for Vietnamese tastes. Bread can be kept up to 3 days and still soft, not dry. Wishing you success!