Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Adventures in Brioche


Recommended Posts

There actually wasn't that much cheese--less than 4 oz for the recipe. The strong flavor of the Roquefort, though, made it seem like much more.

edited to add: even if you never make this particular recipe, the trick of making "stuffed" brioche here with the layer of flattened brioche balls is nice to remember, you could use it over any topping, savory or sweet.

Link to comment
Share on other sites

I cannot get out of my head the idea of a totally decadent truffle brioche to pair with seared foie gras.

On the freezing note, I assume the dough would freeze well but could anyone please confirm?

Freezing can be hit or miss- the last time I used frozen dough I split it in half before freezing, there was practically no rise in the frozen batch compared to the fresh.

Professionals generally use improvers if they're going to freeze the dough. It takes the risk out of it.

Link to comment
Share on other sites

A couple of my recipes note that the dough can be frozen up to a week. When I've tried it, it's worked, thought the rise was not quite as good.

The truffle idea sounds brilliant. I wonder how the flavor holds up during baking.

Link to comment
Share on other sites

Has anyone ever lined their pan with med-fine pearl sugar? I am thinking about making a brioche that I want to turn out of a mold and would like some decoration on it. I was wondering if the pearl sugar would survive as white bits, or would caramelize? I am thinking of spraying the pan then tossing some pearl sugar in, and then adding the dough.

Link to comment
Share on other sites

Has anyone ever lined their pan with med-fine pearl sugar? I am thinking about making a brioche that I want to turn out of a mold and would like some decoration on it. I was wondering if the pearl sugar would survive as white bits, or would caramelize? I am thinking of spraying the pan then tossing some pearl sugar in, and then adding the dough.

Haven't done it, but would think it might caramelize.

Link to comment
Share on other sites

Bojana, those look amazing. That idea is a keeper.

I imagine you could also make this as a loaf so the brioche could be cut into slices, if you wanted to serve it with foie or something else. But this shape is so much fun.

Link to comment
Share on other sites

Linda, this was my test batch, I will make them again in 2 weeks to serve with foie :)

More precisely, Seared Foie Gras atop Truffle Brioche with Rhubarb jam, Rhubarb foal and Pickled Red Fruit. But that is a whole other discussion.

I used Peter Reinhart's Rich man brioche recipe, which is decadently buttery, 50:50 butter flour ratio. It felt like biting into a croissant.

Link to comment
Share on other sites

  • 10 months later...

My son said that he and his fiance wanted to make dinner for me today and I was not allowed in the kitchen. :) Too late. I already had a batch of brioche dough rising. It's finished now and the kitchen is clear for the kids. I don't know what they plan but at least there will be some bread to go with it.



  • Like 5
Link to comment
Share on other sites

If these directions need further explanation, just ask. I hope you can use the original list of ingredients along with the directions I provided.

The recipe I used is based on one of the two brioche recipes from the 1969 Farm Journal Homemade Bread book edited by Nell B. Nichols except I used a cup of sourdough starter and one package of rapid rise yeast instead of two packages of yeast and I used about half the amount of zest and used lime zest instead of lemon zest. I prefer just a hint of the zest flavor. I put the milk, butter salt and sugar in a saucepan and heated until the butter is melted and the sugar is dissolved. Do not boil. When cooled to lukewarm, add beaten eggs and 1 cup of room temperature sourdough starter to mixer bowl. When using the sourdough starter do not add the 1/4 C. water. Add 1 package of yeast to 1 cup of flour ( I used King Arthur AP flour) and mix into the mixer bowl with wire whisk until foamy. Switch to dough hook and mix on speed 2, adding enough flour-1 cup at a time- until dough just barely stops sticking to bottom of bowl. Turn out and knead with additional flour if needed until smooth and elastic. Put in oiled bowl, cover and let rise until doubled, about 1 hour. The book says to put 2-inch balls into muffin tins and top with a smaller ball rolled into a tear-drop shape with the pointed end down into a depression made with your finger- this makes about 2 dozen rolls- but this time I shaped it into 8 mini loaves. Cover, brushed with cooled melted butter, let rise until doubled The directions says to bake @ 425º for ten minutes. Since I used bigger loaves, I put a digital thermometer probe into one of the loaves as soon as the crust has set and remove from oven at 190º. It took these larger loaves around 25 minutes to bake until done.



1 C. milk

1/2C. butter or margarine

1 tsp. salt

1/2C. sugar

2 pkg. active dry yeast

1/4 C. warm water (110•to 115•)

4 eggs, beaten

1 tsp. grated lemon peel

5 C. sifted all-purpose flour (about)

melted butter for brushing on tops.

Edited by Norm Matthews (log)
Link to comment
Share on other sites

  • 1 year later...

I love the holiday hallejuah brioche in the Cake Bible; others I've tried are a little "heavy" for my taste, but that one is light and delicious.  I was trying for a chocolate brioche bread pudding years ago and wasn't impressed with the Charlie Trotter or Sherry Yard recipes - they were good, but not what I was looking for.

Link to comment
Share on other sites

My favourite by far is in Baking with Julia.  The recipe is posted here.  I up the butter flavour by using cultured butter, and prefer making the sponge with a sourdough starter.  Replacing the all-purpose flour with bread flour, reducing the sugar to 1/4 cup and increasing the salt makes the best burger buns I've ever had.  

Link to comment
Share on other sites


  • Similar Content

    • By dcarch
      Happy Bastille Day!
      As I was thinking of cooking something appropriate for today and have the music playing in the background. 
      I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. 
      I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.
      Anyone have ideas?
    • By jimb0
      i had a whole post typed up, but alas, it's been lost.
      i searched the forums but didn't find a thread dedicated to fried breads, thus.
      yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
      i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter. 
      fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
      anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
    • By Kasia
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!

    • By nonkeyman
      How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.

      Rye Sourdough Wood Oven Baked Bread
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
      Now if you don't have a starter, I recommend starting one! It is a great investment!
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
      Repeat this step 2-3 more times, pending on the outside temperature.
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
      If not then just put the dough in the fridge and do the steps below the next day.
      Once you have bouled the bread, can put it into the fridge and let it sit over night
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
      If your oven is steam injected, build up a good blast of steam.
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
      The steam is what creates the sexy crust!
      Let it build up for a few minutes!
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
      Now serve it with your favorite butter, goat butter or whipped duck fat!
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...