Christmas Coquilles or 2-headed Brioche from Hauts-de-France

Ingredients

6 servings

• 540 g of flour
• 2 pinches of salt
• 60 g of sugar
• 1 egg
• 100 g of milk
• 150 g of water
• 40 g of fresh baker's yeast
• 80 g of soft butter
• 140 g of pearl sugar
• 1 egg

Steps

1. 1

   Dissolve the yeast in the warmed milk for 10 minutes.

2. 2

   Knead the flour for a long time (by hand or with a stand mixer fitted with a dough hook) with the softened butter, granulated sugar, yeast dissolved in milk, water, beaten egg, and salt.

3. 3

   When the dough is smooth and homogeneous, shape it into a ball and leave it to rise in a floured bowl. Cover with a cloth and let the dough rise for 45 minutes.

4. 4

   Knead again for 5 minutes.

5. 5

   Shape back into a ball and let the dough rise again under a cloth for 45 minutes.

6. 6

   Shape the Christmas Coquilles: divide the dough into 4 and make a long, 2-headed shape.

7. 7

   Place on a floured baking sheet and let rest under a cloth for 35 minutes.

8. 8

   Preheat the oven to 200°C (gas mark 6-7).

9. 9

   Brush with beaten egg using a brush and sprinkle with pearl sugar.

10. 10

    Bake for 30 minutes.