{"id":17882,"date":"2019-02-15T09:57:44","date_gmt":"2019-02-15T08:57:44","guid":{"rendered":"https:\/\/bake-street.com\/?p=17882"},"modified":"2026-04-08T12:28:00","modified_gmt":"2026-04-08T10:28:00","slug":"violets-brioche","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/violets-brioche\/","title":{"rendered":"Violets brioche"},"content":{"rendered":"

I think it was time to retake doughs, hahaha. I’ve had a season that I just wanted to make cakes! Ok, I still feel like a lot, but today I decided to change a little and bring you a different recipe and incredibly good too. Violets brioche<\/strong>, because who doesn’t like a brioche for breakfast?<\/p>\n

For a long time I wanted to prepare brioches with this shape. Although, I haven’t finished doing it the way I wanted… The reason was the lack of time. There are seasons that come together too many things and you have to prioritize. But well, they were very good and beautiful. Besides, I already have a good reason to repeat them and finish carrying out the process I wanted \ud83d\ude42<\/p>\n

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Violets brioche.<\/h5>\n

First of all, tell you that the dough is not naturally colored<\/strong>. This time I used a food coloring that gives a very strong and bright color. But, for those who want to carry them out in a natural way you can use beet powder that also provides a lot of color and not as much flavor as the beet itself.<\/p>\n

Since I gave it color, I decided to give it aroma as well. The color perhaps invites more blueberries, blackberries… But I wanted them to give off a violet aroma and flavor. So that was my choice to combine with the incredible and wonderful flavor of the brioche.<\/p>\n

As you can imagine, the aroma can be omitted or you can use another one you like better. This is not going to interfere in the production process at all. The important thing is always that you like it.<\/p>\n

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Making the brioches.<\/h5>\n

There’s a great Pastry Chef I admire a lot. He does an impeccable and exceptional job,\u00a0Johan Martin<\/strong><\/a>.. I’m sure you already know him, because it’s impossible not to. But if not, don’t forget to enjoy his wonderful work.<\/p>\n

The thing is, he makes some lovely cassis brioches. I’ve always liked them, a lot. And my recipe today is inspired (modestly) by his spectacular work.<\/p>\n

The recipe for the brioche is based on this brioche all\u00b4arancia<\/a><\/strong> that I left you some time ago. It’s a dough that works very well and I usually use it a lot, changing a few things. It is made with stiff sourdough<\/a><\/strong>, in this case, and yeast.<\/p>\n

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I know you’re going to ask me to make the recipe without SD. In case you don’t want to use it, simply add the amount of flour and water from the mother dough to the final dough. And that’s it \ud83d\ude09<\/p>\n

If you wish you can increase the yeast a little, up to 4,6 or 5 g maximum. The process to elaborate it will be the same, only control the fermentations since these can vary.<\/p>\n