What’d You Do Last Weekend?
Best brunch item ever? Maybe, but why don't you try them yourself and decide?
Brioche
Brioche was one of the reasons I bought my stand mixer. Well, maybe it wasn't a conscious consideration, but I had burned out two Kitchen Aid mixers working with bread dough, and my friends who had the biggest Kitchen Aid still complained about how it handled bread. When I finally picked a stand mixer, I got a DeLonghi that could handle about 10lbs of dough with a 1000-watt motor. I picked it because of that, and because it's got a standard stand mixer design and could handle simple things like making meringue. There were other mixers that were rumored to be better with bread dough, but lacked basic utility otherwise. This was a good balance for me.
That said, I have a tendency to hand knead my doughs - I like the practice, and it's thoroughly meditative. Brioche, however, cannot be hand-kneaded - not when you're trying to force-feed it a stick and a half of butter. And it can't be hurried. This isn't a dough that uses a poolish or biga or other starter mixture, but it does need time to create that fine structure in the crumb. I had time and wanted to try it out one weekend, so I did.
I knew we wouldn't be able to eat a full recipe, so I reserved 2/3 of the dough after the overnight rest in the fridge to be used in another recipe.
Brioche
The Sponge:
1/3 c warm milk (100 - 110 degrees)
2 1/4 tsp active dry yeast
1 large egg
2 c unbleached AP flour
- Put the milk, yeast, egg, and 1 cup of the flour into the bowl of a stand mixer.
- Mix together with a spoon or spatula until it's just blended.
- Sprinkle the remaining 1 cup of flour over the mixture.
- Rest uncovered for 30 - 40 minutes. You should see cracks in the flour mound indicating the yeast is alive.
The Dough:
1/3 c sugar
1 tsp kosher salt
4 large eggs, lightly beaten
~1 1/2 c AP flour
1 1/2 sticks (6 oz) unsalted butter at room temperature
- Add the sugar, salt, eggs, and 1 cup of the AP flour to the sponge. Attach the dough hook and mix on low for 1 minute, until the ingredients start to come together.
- While mixing on low, add the remaining 1/2 cup of flour.
- When it's incorporated, increase speed to medium and beat for 15 minutes. Scrape down the sides when necessary. If the dough doesn't come together and start slapping the side of the bowl, add 1 - 3 T of flour (on low). Do not beat less than 15 minutes.
- After 15 - 20 minutes, start to incorporate the butter a few tablespoons at a time. Note: The dough will look like it's falling apart - it's OK. Don't panic. It will incorporate eventually. Note: Make sure the butter is the same consistency as the dough when you're adding it.
- After you've added all of the butter, increase speed to medium-high for 1 minute. Note: If you have a cover for your mixer, this is a good time to put it on. Butter flies everywhere in this step.
- Lower the speed to medium and beat for 5 minutes. Scrape frequently as necessary.
- Transfer to a large buttered bowl and cover with plastic wrap. Let rise at room temperature 2 - 2 1/2 hours.
- Deflate, cover and let retard overnight or 4 - 6 hours minimum.
Note: At this point it is safe to freeze the dough. Wrap tightly with plastic wrap. Defrost in the fridge when you're ready to use it and bring it to room temperature. - Shape and place in pans and allow it to rise for 2 hours.
- Brush with an egg wash (do not let the egg touch the side of the pan or it will prevent the loaf from rising).
- Bake at 375 degrees for ~30 minutes.
Comments
I was just thinking of making
I was just thinking of making Brioche this weekend, how timely! Where is the recipe from?
Where dat from?
Hi Sarah,
Sorry for the delay in responding! This brioche recipe came from Baking with Julia. I don't think I modified it much - but that was my source for this one! Hope it turned out for you - I'd love to see pictures if you took any!