Saturday, April 23, 2011

Happy Easter!

I have wanted to make brioche for a long time now yet haven't really had the time. It's easter! There's a big holiday! Town is closed! Get drunk! Cook! Maybe not at the same time! There's nothing else to do! Accordingly, I adapted a basic brioche recipe, adding spices (nutmeg, cinnamon, cardamon, ground cloves) and sultanas, which I soaked in hot water for a few hours to make them plump and juicy.


As you can see, it kind of came out ridiculously well.


Brioche is a very rich bread, you make it with eggs and butter (not usual additions to basic bread dough) and it is DELICIOUSO. You should probably try it. They come in many shapes and forms, traditionally they are made in brioche tins which are fluted around the edges, and they have a little round ball on the top, like this:


Here is a basic recipe:

BRIOCHE
1/2c warm full cream milk
3 eggs
3 tsp surebake yeast
1/4c sugar
3c flour
75g melted butter
1 tsp salt

Mix eggs and milk together and sprinkle yeast over top. Let stand 5 minutes. Add remaining ingredients (except 1 1/2c flour and salt) and leave to stand, covered, in a warm place for 15 minutes. Add the remaining flour and salt and knead the dough for around 10 minutes until it is smooth and elastic. It will be very sticky so you will probably have to use a lot of additional flour. After this, roll the brioche in flour and put it in a bowl covered in glad wrap and leave in the fridge OVERNIGHT. When you wake up, knead the brioche for a minute or so, shape it and place it in the tin you intend to bake it in. Leave it to sit for an hour in a warm place. Bake at 180 degrees and insert a knife to check for done-ness. I don't usually time anything I cook, rather I just keep checking on it. It seems to work okay!

Happy easter!

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