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Brioche Dough
Tipsy Cream
Day 1️⃣ Brioche Dough: Place the milk, yeast, vanilla paste and honey in the Ankarsrum bowl. Whisk until the yeast has dissolved. Add the eggs, flour, sugar and salt. Attach the dough roller and dough knife and run the machine on speed 2–3 (on a 10-point scale) for about 5 mins. Start adding the butter, one portion at a time, allowing each portion to fully incorporate for approximately 2.5–3 mins before adding the next. Once all the butter has been incorporated, increase the speed to 5–6 and knead for 25–30 mins, until the dough is glossy and the gluten is fully developed. Cover the bowl and refrigerate overnight.
Day 2️⃣ – Tipsy Cream: Place both sugars and the alcohol in a container and blend with a hand blender. Place the cream in a bowl and strain in the sugar and alcohol mixture.
👨🏼🍳Brioche & Assembly: Remove half of the dough and roll it out to approximately 1.6 mm thickness. Cut into 2 cm strips, then into 12 g squares. Place briefly in the freezer to chill. Roll each piece into a smooth ball, preferably using a hand-stretching technique. The dough balls can be frozen and used at a later time. For baking, dip each ball in butter and coat lightly with sugar. Place 5 balls in each cast iron pot. Cover with plastic wrap and proof in a warm place until doubled in size, about 4 hrs if frozen.
👩🏼🍳 Baking: Preheat the oven to 180C and place a pizza stone inside. Bake the pots next to the stone 15 min. Remove the pot, slice between the and add 25g tipsy cream. Bake on the stone for 5 mins. Repeat 2 more times.
⭐️Serving: Brush with brandy and serve.