리틀허니(LITTLE HONEY)

PUFF BRIOCHE DOUGH

• Mix all ingredients, except second part of butter, at 1st speed for 10 min, and 2nd speed 4 min.
  The dough should be at 25°C after mixing.
  Make a ball with a cross cuted with a knife and let about 15 min on table before making a flat rectangle and store in
  fridge at 4°C for few hours.
  Laminate the dough 4 times longer than larger, laminate butter 2 times longer than larger, and place
  the butter on the dough.
  Cover the butter with the dough and fold in 2 again.
  Cut the sides of the dough to see all the layers.
  Turn 90°, laminate 4 times longer than larger and fold in 4. Cut again the sides of the dough.
  Let cooling down 1h in fridge at 4°C.

HONEY CREAM CHEESE FILLING

• Mix Cream Cheese with honey and the first part of milk. Scrape well the bowl and add the rest of the milk.
  
  MONTAGE
  Laminate the puff brioche dough at 3,3mm thickness and fold in 2 with a little of water between the layers. Cut some bands of 2cm
  larger, make a braid with 3 bands.
  You should calculate the volume of the mold (460ml for my mold), and devise by 4 to get the needed weight of dough for the mold
  (115g for my mold). Place the braid in ring into the mold and let grow at 28°C for minimum 3h.
  Bake with baking paper and heavy plate on top of the molds, at 160°C around 30min.
  Brush some diluted glucose on the surface when it’s hot and let cooling down.