Brioche

I’ve spoken of husband challenges in previous posts. This is a sister challenge, and not just any sister, a chef sister. This is the first time I have attempted brioche (besides making the fluffy milk bread which is similar), and I was scared. I did my usual research before attempting anything new via google and have some tips to share with you to make sure your brioching is as fun as mine was. Thank you chef Shannon Ryan of Kindred in NYC for this challenge.

1-Make sure your butter is the right temperature. If your butter is too soft and melty, it will affect the outcome of your dough in a not so great way. Your butter should be soft but still cool to the touch. If you have an instant read, your butter should be about 65F.

2-Measure the floor by scale or if you don’t have one, by scooping and leveling. You don’t want to pack the flour in, or you could end up with very dry dough.

3-Don’t rush the addition of the butter. This is key to reaching a dough that is well combined.

This recipe is one I adapted from Food52 by Yossi Arefi

Makes 2- 8 1/2 x 4 1/2 Loaves

Ingredients:

4 tsp of active dry yeast

1/3 cup of milk (warmed to around 110F)

1/3 cup of water (warmed to around 110F)

4 cups (568grams) of All purpose Flour

2 tsp Kosher Salt

3 tbl (37grams) granulated sugar

4 large eggs (Plus 1 for brushing on top of the loafs)

2 tbl (30g) sour cream or yogurt

3 sticks (12oz) of unsalted butter at room temp (about 65F) cut into 1 tbl spoon pieces

Ok so..

In the bowl of a stand mixer fitted with a dough hook, combine the water, milk and yeast and let stand for 5min or until bubbly.

Add the flour, salt and sugar and mix on a low setting until a very shaggy dough is formed. Add the eggs and sour cream or yogurt and mix again on medium-low until the dough starts to form a ball.

Turn the mixer back down to low and add the butter 1 tablespoon at a time, waiting to add the next one until the previous piece is almost fully combined.

Once the butter is fully combined, turn the mixer back to medium-low and knead until the dough starts to pull away from the sides of the bowl. About 10-15min.

Cover and let the dough rest at room temperature for 45-60min or until doubled in size. Gently knead down the dough in the bowl, and cover again this time letting it rest in the fridge. Check on it every 30 min for the next 2 hours and gently knead it down each time you check. The dough can stay resting in the fridge overnight or up to 24 hours.

When ready to bake, spray 2 8 1/2x 4 1/2 loaf pans with non-stick spray. Tip your dough out onto a lightly floured surface. Cut the dough into 2 equal pieces, leaving them in the half circle shape they’re in. Gently press the dough out keeping the half circle shape until it’s roughly the length of the inside of the loaf pan. Cut it into 4 triangles, and place 4 in each loaf pan.

Spray some non-stick spray on plastic wrap and cover the two loaf pans. Rest the dough again until it reaches the top of the loaf pan, about 2-2 1/2 hours. About halfway through the rise, preheat your oven to 400F. Place the loaf pans horizontally on the middle rack of your oven and bake until golden brown and internal temp. is 190F or over, about 25-35min.

Let the loafs cool in the pans for 5 minutes before turning them out onto racks to fully cool.