- To prepare the starter: Dilute the yeast in the milk, and pour into the bowl of a food processor with 150 g of flour. Mix with a fork and leave to rise at room temperature for 30 minutes.
- Whisk the egg and set aside a tablespoon of the egg to brush over the brioche later.
- After 30 minutes, the starter dough will have begun to rise. Add the remaining flour, make a well in the centre and add the sugar, salt, and orange water. Knead for 3 minutes, then add the butter and knead for a further 10 minutes at slow speed. (0,8).
- Cover with a sheet of baking parchment, and leave to rise at 26° C for about 2 hours. (To maintain this temperature, you can place the bowl into an oven, which has been heated to minimum temperature and then turned off).
- The dough should have doubled in volume. Place it on a floured worksurface and flatten it, then fold it into four to give it body. Repeat this action twice. Divide the dough into three and make three balls, cover with a tea towel and leave for 15 minutes. When the dough has relaxed, take each ball of dough, place it on a piece of baking parchment and flatten it by tapping it gently with the flat of your hand. Then stretch it lengthwise until it forms a rectangle of 40 cm × 7cm.
- Spread the quince paste along the dough as in the photo, then fold over one side of the rectangle and pres down to seal it (see photo). Do the same for all three pieces of dough. Slide the baking parchment onto a baking tray of 30×40cm.
- Dilute the tablespoon of egg with a teaspoon of milk and brush the top of each brioche with this mixture. Cover with a bowl and leave to rise at 20° for an hour.
- Preheat the oven to 180°.
- Bake the brioche for 30 minutes, reducing the heat to 170° after 20 minutes.
- Leave to cool on the baking sheet, then brush the brioches with quince jelly, then sprinkle with cristallised sugar.
Bon appétit !