Sunday, June 29, 2008

Brioche dough


I took a Brioche baking class at Whole Foods Culinary Institute awhile back and it was a wonderful experience. The instructor, Amy Osborn, was a great teacher and within just a few hours we had made Brioche à tête, Nanterre, and cinnamon rolls. Through the class we received the recipe below for Brioche though I realize now there weren't written instructions for the different breads but hopefully my notes will suffice for when I try and make this at home. I'll also post more information that I received on rich doughs and the fermenting process.

Sponge:
4 oz milk
1 oz yeast, fresh
4 oz bread flour

Dough:
7 oz egg
1 lb bread flour
1 oz sugar
1/4 oz. salt
7 oz butter, softened

Sponge Method:
Warm milk to about 100 degrees F. Dissolve yeas in the milk. Add flour and mix by hand until it comes together to make a sponge. Let it rise until doubles in size.

Once the sponge has doubled in size, gradually mix in eggs and then dry ingredients to make a soft dough.

Beat in butter, a little at a time, until completely absorbed and dough is smooth. Dough will be very soft and tacky to the touch.

Fermentation: Place in a slightly sprayed bag or in covered bowl and place in retarder over night.

Proof (2nd stage of fermentation, allowing the dough to rise in a humid environment) loosely covered with a lightly moist thin town or saran wrap in a warm spot for 20 minutes to an hour depending on heat.
To make Brioche à tête (means "with a head" and they are rolls panned in fluted tins with a small spherical piece of dough placed on top) measure off dough in 1 1/4 oz sizes and shape. Brush with a light egg wash and bake 375 degrees for 30 minutes.

To make Brioche Nanterre (A loaf of brioche panned in a standard loaf pan. Instead of shaping one piece of dough and baking it, two rows of small pieces of dough are placed in the pan. Loaves are then proofed in the pan, fusing the pieces together.) roll the dough (18 0z) in long log. Cut into six even piece and place them going the width of a loaf pan. Take scissors and cut the top of bread in a pattern and bake at 375 degrees.

To make Brioche cinnamon rolls take 8 oz of dough, roll out to a thin dough in a wide rectangle (6" long) and cover with cinnamon, nuts, raisins (whatever you like), then roll up into a log. Cut the log into 5 - 6 even pieces. Place the rolls in a baking pan and proof 20 - 40 minutes. Bake at 375 degrees. To make icing combine powdered sugar and milk or cream to the correct constancy -- ad liquid to powdered sugar -- and any extra flavor such as orange zest, lemon juice or almond extract. Heat and drizzle over the top of cooked rolls.

2 comments:

CK said...

for rell, my stomach just growled... an angry angry growl for not having you make this for it's greezy lined innards.

mindy said...

Ack! I took this class in Austin and posted about it, too! I really enjoyed meeting Amy and loved learning the techniques for manipulating the dough... though it's a good thing I illustrated my notes or I'd probably never remember it all. Your brioche looks so pretty! Well done. ;)