chrik constantinois, mini brioche à l'eau de fleur d'oranger au thermomix

Hello everyone, Chrik Constantinois, mini brioches with orange blossom water, made with or without a Thermomix. Chrik is a soft, stringy Constantinian brioche that my mother used to make for us all the time by hand, using this method. When we were little, I've rediscovered my love of baking brioches, especially with my Thermomix. I must say, its kneading is amazing! I manage to have brioches on our breakfast and afternoon snack table almost every day. Ingredients: 3 beaten eggs 100 ml water 3 tbsp powdered milk 40 ml orange blossom water 80 g sugar ½ tsp salt Approximately 450 g flour 100 g softened butter, cut into pieces 1 tbsp dried yeast ½ tsp baking powder ** For the egg wash: 1 egg yolk 1 tsp heavy cream (substitute milk if unavailable) Granulated sugar, or sesame seeds. ** For the Constantine-style chrik recipe (made by hand): Sift the flour. Pour the sugar and beaten eggs into the center. Rub the mixture between your hands until it resembles coarse breadcrumbs. Add the two types of yeast, the powdered milk, and gather the dough with lukewarm water. Then add the orange blossom water and knead. Cut the butter into pieces and rub it in with a little on your work surface. Knead the dough until the butter is completely absorbed. Repeat this process until all the butter is used up. Now place the dough in a floured bowl and put it either in a warm oven or in a draft-free place at a moderate temperature (I put it in front of a radiator). Let the dough rise until it has doubled in volume. Deflate the dough and shape it into balls (I weigh out balls of less than 70 grams each). Place the balls, spaced apart, in a floured baking pan or one lined with parchment paper. - Cover with a tea towel and let it double in volume again (the time will depend on the room temperature or the season). For me, it's between 1.5 and 2 hours, sometimes 3 hours. The more your dough rises, the better the result will be, so don't rush to bake your brioches. Now decorate your brioches with the egg and cream mixture, then sprinkle with sugar, or, if you prefer, sesame seeds. Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes, or according to your oven. Mine bakes in less than 15 minutes because the balls are very light and will cook very quickly. Let the chrik balls cool on a wire rack and enjoy with a nice cup of tea.