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!

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