Tag Archives: brioche

The Brioche That Killed My Kitchen Aid

brioche pockets single
It’s Tuesdays with Dorie where a group of bakers and bloggers bake up the same recipe from Dorie Greenspan’s book, Baking With Julia.   Then we brag, I mean, blog about our results.

TWD Brioche doughA year ago I made my very first attempt at brioche dough.  To say it was a success is an understatement.  (I’m humble like that.)  I used the dough to make PECAN STICKY BUNS that turned out to be the btwd psb singleest I have ever made and quite simply the best I have ever eaten.

Today’s recipe takes the same beautiful and buttery brioche dough and goes the opposite direction creating a savory pocket.  Yum.

I mean, um, not so fast.  While there are several steps to making brioche dough, one of the most important is to beat the dough in a mixer until it pulls together into a tight ball and then add butter until it falls apart.  Yep, falls apart … and it will.  Then the mixing continues until the dough reunites into the most elegant of soft bread doughs.  Checking out my blog post from last year will give you the best idea of how this happens successfully.

For my savory pockets I was about 7 minutes into the 20 minute mixing and beating process when my Kitchen Aid let out a whoop and a holler and ground to a shrieking halt.  “What just happened?” my Chief Culinary Consultant called out from the living room.

kitchen aid“I have no idea” I said, as I began to disassemble the mess of wet, buttery dough from the blades of the Kitchen Aid.  Several attempts later only confirmed that the gears within my 17 year-old Kitchen Aid are stripped out.  As I looked on in disbelief my eyes fell upon the label HEAVY DUTY proudly stamped across the top of my mixer.  Heavy duty?  I hadn’t even begun to mix this brioche!

I cleaned up the mixer and got it ready for the Chief to take to the shop and “fix.”

brioche buttered
In the meantime I had this half-beaten, not nearly flaky enough dough laying on the counter.  No problem for me.  I will just finish this little project by hand.  About this time the “culinary consultant” says, “why don’t you just finish it in the bread machine?” 

“THAT won’t work” I quickly countered. After all, this is brioche.  It takes a lot more mixing than a bread machine can give it.  (I thought a “consultant” would know that.)

Two minutes into kneading by hand and I knew I was in trouble.  I had butter oozing from one end of the counter to the other.  The recipe says that the butter and the dough should stay “cool” as it is mixed together.  I can guarantee there was nothing cool about my hands, my kitchen, and my temperament.

brioche in bread maker
Off the to the bread machine I went.

I guess he did know what he was talking about.  :) Enough said.

brioche beautiful
It took three rounds of mixing in the bread machine but the dough finally came together making this lovely round ball.

brioche in plastic
The dough is placed in a large bowl, covered tightly with plastic wrap and left to raise for 2 to 2 1/2 hours.  At this point I punched it down and re-wrapped it and placed it in the refrigerator over night.

After bringing the dough to room temperature it was ready to make into savory pockets.  Dorie’s recipe calls for a savory filling of cooked potatoes, caramelized onions and fresh asparagus. This combination sounds wonderful to me but not-so-much to my sous-chef dish-washing mom.  So, I opted for freshly made BBQ pulled pork in some of the pockets and a whipped sweet potato in the other.

mosaiccbriocheHalf of the dough I froze for another day.  It will stay for up to a month in the freezer!

The dough is rolled and cut and each little pocket made with a circle of dough on the bottom and a circle of dough on the top.  The edges are meant to be sealed and crimped a bit like pie dough.

It is so warm in the house today the dough rose quicker than I could get it in the oven.  Some of the little pockets stayed together, some popped open.
brioche pocket sweet pot
In the end they were edible.
brioche pocket eat
In the future I am sticking to sticky buns!

You will find the recipe on the blog of our host Carrie of Loaves and Stitches. I follow Carrie’s blog and find it fun and interesting! Nancy Silverton is the contributing baker for Savory Brioche Pockets.

Blessings and Happy Cooking!
Catherine

Weekend RoundUP With A New Facebook Fan Page

How can it possibly be the weekend already? Where did the week go? Where has more than half of May gone? That puts us looking half of 2012 square in the eyes. It really is true, the older you get the faster time goes. Why is that? Some of my time this week as been spent starting a project I have had on my “to do” list for quite some time — A Facebook  “like” page for this blog!

I am friends with many of you through my personal Facebook page.  I’ve used that page to post pictures and recipes for some time. But now I have completed a Facebook Fan Page for My Daily Bread Body and Soul — Pray Cook Blog.  I would love to see you there.  If you are on Facebook, or want to be, click HERE and I will link you to my new page.  Please take time to “like” the fan page as I build it up with more recipes, pictures and posts.  I look forward to seeing you there.  Don’t forget to leave a comment or two :)

This was a Tuesdays With Dorie week and the Pecan Sticky Buns I made were the best I have ever done.  The more I bake from this cookbook, Baking With Julia,  the more I am in love with french breads and pastries and there is so much more to come!
   
This week I also shared my Chocolate Chip Mousse Cupcake recipe and I am adding another of my favorites today, which is the Sour Cream Coconut Filled cupcakes!  Oh, so good.

 
With Memorial Day coming up next weekend you may be looking for just the right new recipe to add to your BBQ or holiday meal.  I am listing a few of my favorites and I’ve linked them to the recipe and pictures!

For a holiday breakfast you may start out with an awesome Spinach, roasted pepper and Gruyere quiche.

Or if something sweet is planned for brunch, this Candied Pecan Cheese Braid is easy to make and so elegant to serve.

My holiday breakfast menu won’t be complete without Pralines and Cream French Toast, which is one of my family’s absolute favorites.

If salads are on your lunch or BBQ menu be sure and consider a Thai Chicken Salad or this Spinach and Chicken Asian Salad.

And our weekend menu will most likely include a dessert to finish the festivities. If you love pie, this Topsy Turvy Apple Pie has been one of my most popular recipes posted!

No matter what your planning needs are, stay tuned as next week I share some super-duper easy BBQ recipes!

Happy Cooking and Many Blessings!

Here are the verses through this week. If you are just starting …no problem. Jump right in, you can always read the first chapters at the beginning of next year! Blessings!

Walk Through The Bible In One Year
Week 16 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 2 Kings 1-4, Tues 2 Kings 5-8,
Wed 2 Kings 9-11
, Thursday 2 Kings 12-15,
Friday 2 Kings 16-18,
Saturday 2 Kings 19-22,
Sunday 2 Kings 23-25
Blessings as you read!

TWD:BWJ Pecan Sticky Buns

Walk Through The Bible In One Year
Week 16 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 2 Kings 1-4, Tues 2 Kings 5-8,
Wed 2 Kings 9-11
, Thursday 2 Kings 12-15,
Friday 2 Kings 16-18,
Saturday 2 Kings 19-22,
Sunday 2 Kings 23-25
Blessings as you read!

Yeah!     Pecan Sticky Buns     Tuesdays With Dorie:Baking With Julia    Happy Tuesday!

Have you ever paid $2.79 for one Pecan Sticky Bun?  Have you walked past the bakery section in the grocery store, glancing longingly at the sticky buns, thinking “no, don’t go there, they aren’t as good as they look”?  How about a specialty bakery … $3.49 for a one beautifully caramelized, gooey, sticky bun?  One bite … disappointment sets in and you promise yourself you will never, ever pay that much again for the opportunity for such disappointment.  If you don’t have any idea what I am talking about, then “bless you”, for you have escaped the sirens song of the pecan sticky bun.  Until now … Yesterday, I posted my first time experience of making Brioche dough.    I almost passed on this week’s group baking.  It seemed like so much work.  AND I am never, ever satisfied with the result of a pecan sticky bun.  The name alone tantalizes my senses beyond my ability to think straight.  In my extensive research and taste testing of pecan sticky buns the end result has always been a big lump of dough covered by some sticky and sometimes hardened sweetness and …. a pecan.  But not this time.  This time the brioche dough turned out elegantly smooth, full of elastically and almost light as a feather.

The fact that I had to mix it for 15 minutes non-stop and then refrigerate it overnight left me wondering what could possibly be so wonderful.  The second day dawned and it began with butter!

Once the dough came from the refrigerator I added more softened butter smooshing it around.  But wait … there’s more.

  The  beautiful dough is then folded in thirds and gently rolled out again.

I topped with chopped pecans, cinnamon and a little sugar.

The dough is then rolled into two logs.  At this point the logs are covered in plastic and frozen until firm, about 45 minutes to an hour, so they will be easy to cut.  The sticky bun logs can now be double-wrapped and kept in the freezer for up to a month.  In my case, I left both logs in the freezer over-night.  One log I left frozen to use another time.  One log I removed from the freezer and let sit for about 15 minutes before cutting.

I prepared a 9″ baking pan with butter.  I tried spreading the butter out with a spoon which didn’t work very well.  I gave up and used my God-given utensil …

Brown sugar was sprinkled across the butter.
The frozen log roll was cut into 8 pieces.  Dorie’s recipe says 7 pieces and even using a ruler I ended up with 8!  I have terrible depth-perception and you will be able to see that one of my rolls definitely ended up larger than the rest.
I lightly covered the rolls with a piece of plastic wrap, leaving them on the counter for 6 hours.

   During this time they thawed and rose beautifully. Into the oven and 30 minutes later …

I did it. I’ll do it again, and again, and again.  The time and effort was worth every buttery, delightful, caramelly bite!  These aren’t anything like cinnamon rolls.  The dough becomes a pastry, light, and flaky.  I plan to keep a couple of these “logs” in my freezer.  Then, the night before I want to serve them for breakfast, I will remove before I go to bed and bake when I get up.  How simple is that?!

This recipe is from the book, Baking with Julia, by Dorie Greenspan. The contributing baker for this recipe is Nancy Silverton.

Host bakers this week are: (recipes can be found on their blogs)

Lynn of Eat Drink Man Woman Dogs Cat

Nicole of Cookies on Friday

Stop by the other bloggers posts to see their creations too.

Many Blessings and Happy Baking!

Brioche Dough

Walk Through The Bible In One Year
Week 16 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 2 Kings 1-4, Tues 2 Kings 5-8,
Wed 2 Kings 9-11
, Thursday 2 Kings 12-15,
Friday 2 Kings 16-18,
Saturday 2 Kings 19-22,
Sunday 2 Kings 23-25
Blessings as you read!

Tuesdays With Dorie is coming up this week on … Tuesday :)  However, before we make the most incredible recipe of  Pecan Sticky Buns, we must first make Brioche.  So I thought I would post the process for making Brioche today and tomorrow you will learn how I used it to make Pecan Sticky Buns.

According to Dorie Greenspan, “Brioche is an wonderfully elegant yeasted dough, a cross between bread and pastry. It is rich with butter and eggs, just a little sweet, pullable — a gentle tug, and the bread stretches in long, lacy strands — fine-textured, the result of being beaten for close to half an hour!”

Half an hour!  Really?  I love new recipes and I have really enjoyed the treats I have made so far with the TWD:Baking With Julia bakers group.  But I have to tell you, I almost walked away from this one.  Reading through the Brioche recipe and then on to the Pecan Sticky Buns I just wasn’t sure I had time to make this.

Fast forward … 24 hours.  The Brioche is made. The Pecan Sticky Buns are made and resting nicely in the freezer.  I am so thankful I took the time to work through this process.  The end result is absolutely priceless.  I have made a slew of caramel rolls, sticky buns, and cinnamon rolls through the years. But never, ever have I made a pecan sticky bun that ends up in layers upon layers of elegant, buttery pastry that bakes so divinely.  I am so thankful I didn’t miss this dance :)
Okay Brioche first.  There is nothing difficult about this, just time consuming. The recipe starts with The Sponge.  A sponge is made to give the yeast a proofing period and deep flavor.   First you mix milk, dry yeast, eggs and some flour.  This is just mixed by hand.


Next the “sponge” is covered with more flour.  This sets uncovered for about 30 minutes.  After this resting time the flour will “crack” and this will show that the yeast is working fine.

 
Then sugar, salt, more eggs, and flour are added.  At this point you will be really, really glad you have a Kitchen Aide or whatever bread making machine you use because the dough is mixed on medium speed for 15 minutes.  Not 14 minutes or 16 minutes but precisely 15 minutes :)

I used my KA and it warmed up a bit, but made the dough beautifully.

Just when the dough can’t look any better butter is smooshed and then added to the dough, a tablespoon at a time.
The dough flies apart and looks a mess.  But through several more minutes of adding butter and mixing the dough comes back together.  It’s a miracle!

Place the dough in a buttered bowl, wrapped tightly with plastic wrap and left for 2 to 2 1/2 hours to rise. When this is done, the dough is punched down, re-wrapped and placed in the refrigerator for 4 to 6 hours or overnight.
At this point the dough is ready to use in any brioche recipe.   On a side note, you can cover the dough tightly with plastic wrap and keep it in the refrigerator for up to 3 days, or you can wrap it airtight and freeze it for up to 2 months.  Allow the dough to thaw overnight in the refrigerator before using.

Tomorrow you will see the results of my first brioche turned Pecan Sticky Buns!  The actual recipe will be posted by two Tuesdays With Dorie bakers and I will give you the links in my Pecan Sticky Bun post!  Stay tuned!

P.S.  The Brioche Recipe …
The rules for Tuesdays With Dorie: Baking With Julia dictate that with each recipe only two folks from our baking group actually post the recipe.  The rest of us just share the details of our experience.   After reading several comments about this recipe in comparison to the Brioche recipe in Dorie Greenspan’s book,  Around My French Table (which I have),  bakers who have made both recipes seem to think the version in Around My French Table is slightly easier and less time-consuming.  I am posting the recipe from that book today so you will at least have a Brioche recipe now.

Bon appétit !

Brioche Dough

Serves 8-12
Prep time 45 minutes
Cook time 24 hours
Total time 24 hours, 45 minutes
From book Around My French Table by Dorie Greenspan
This beautifully elegant dough is enough to make 12 Bubble-Top Brioches, or 2 Brioche Loaves, or 14 Pecan Sticky Buns. These are just a few recipes that require the start of brioche dough.

Ingredients

  • 1/4 cup warm-to-the-touch milk (whole or 2%)
  • 1/4 cup warm-to-the-touch water
  • 3 tablespoons Granulated Sugar
  • 4 teaspoons Instant Dry Active Yeast
  • 2 3/4 cups All-purpose Flour
  • 1 1/2 teaspoon Salt
  • 3 large Eggs, at room temperature, slightly beaten
  • 12 tablespoons Unsalted butter, at room temperature (1 1/2 sticks)

Directions

1 Pour the warm mlik and water into the bowl of a stand mixer, add a pinch of sugar and sprinkle over the yeast. In another bowl, mix the flour and salt together.
2 When all the yeast has absorbed some liquid, stir with a wooden spoon or spatula until you have a creamy mixture. Fit the mixer with the dough hook, add all of the flour mixture at once, and turn the mixer on and off in a few short pulses to dampen the flour.
3 Set the mixer to medium-low speed and mix for a minute or two, scraping the sides and bottom of the bowl as needed, until you have a shaggy, fairly dry mass. At this point, what you've got won't look like a dough at all.
4 Scrape down the bowl, turn the mixer to low, and add the eaten eggs one at a time, beating until each addition is incorporated before adding the next. Beat in the remaining sugar, increase the mixer speed to medium, and beat for about 3 minutes, until the dough starts to come together.
5 Reduce the mixer speed to low and add the butter in 2 tablespoon chunks. Beat for another 30 seconds, or until each piece of butter is on its way to being almost incorporated before adding the next little chunk of butter. When all the butter is in, you'll have a dough that is very soft, almost like a batter. Increase the mixer speed to medium-high and beat until the dough pulls away from the sides of the bowl and climbs up the hook, about 10 minutes or a little longer.
6 Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and leave it at room temperature until it's nearly doubled in size; it will take at least 1 hour, maybe longer, depending on the warmth of the room.
7 Deflate the dough by lifting it up and around the edges and letting it fall with a slap. Cover the dough with plastic wrap and put in the refrigerator until it stops rising as energetically, about 2 hours. "Slap" it down every 30 minutes.
8 Press the plastic against the surface of the dough and leave it in the refrigerator to chill overnight. The dough is ready to use after its overnight rest.

Note

Nothing is difficult about making brioche if you have a stand mixer, patience and time.  It can be done by hand (as in the olden days) but that will take a lot of work.

DO NOT skip the overnight rest -- it's what gives the brioche is lovely texture.

Storing: You can cover the dough tightly with plastic wrap and keep it in the refrigerator for up to 3 days, or you can wrap it airtight and freeze it for up to 2 months.  Allow the dough to thaw overnight in the refrigerator before using.

 

 

 

 

 

 

 

 

 

 

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