brioche

this should probably be put into context. i was recently the very happy recipient of a kitchen aid. its artisan. much like my self-proclaimed artisan pastries. its empire red…which apparently is the new black. it has a dough hook, a beater and a whisk. wonderfully modern though these things are, they are conducive to severe lazyness, and probably, i fear, tuckshop arms. but what choice do i have? when pastry needs to be kept cold, warm chubby fingers are no substitute for a chilled beater attachment. so i embraced the madness and have happily accepted my inevitable fate. i also received a copy of bourke st bakery – a weighty tome dedicated to pastries and fancies and all manner of tarts. and this brioche is the happy result – a synthesis which takes place when recipe meets kitchen aid, meets girl who always wanted to make a brioche (and finally meets its elderly, pottering, bright-eyed eater). its my first foray into this world, as such, and its not bad – even if i do say so myself (and of course i do because im yet to hear anyone else say anything to that effect.)

ingredients

190g plain flour (cold)

4g fresh yeast (cold)

15g caster sugar (cold)

30ml milk (cold)

3 eggs (cold)

tsp salt

125g unsalteed butter, cubed and at room temperature

egg wash for brushing

first grease and line a 22 x 7.5 x 7.5cm loaf tin. then put the lour, yeast, sugar, eggs, milk and salt into the bowl of a mixer fitted with a dough hook and mix on low for three minutes. then increase speed to high and mix for another 3 minutes.

turn speed down to medium and while it is running, add the butter, a few bits at at time so it is all incorporated before adding the rest. stock into risotto principle.

when all the butter is in it should be very smooth and sticky and very hard to manage. so lightly flour your hands, your benchtop and your dough and shape it into a ball. transfer it to a lightly greased bowl and cover with tea towel for an hour in the fridge.

after an hour, remove the dough and put on a floured benchtop. knock it back and then press down to make a rectabgle about 2.5cm thick. fold one third back on itself and then repeat with the remaining third. turn the dough 90 degrees and do the same. then put the dough back into the bowl, with the folds underneath, and back into the fridge for an hour to continue proving

remove proven dough again and put it on a floured surface. knock it back. then press it into a rectangle again. fold the two sides to your left and right into the centre. the dough should be as wide as the tin is long…a concept i am still grappling with. spacial relations was never really my forte. press down to form a rectangle and starting from the furthest away end, roll the dough toward you to form a log. put the dough into the tin seam side down

and brush top with egg wash.

turn oven down to 180 degrees and bake for 40 minutes or until golden colour. when you tap its base it should sound hollow. if it does not, you have made and irreparable mistake and theres nothing you can do. eat it hot. or carry it all the way across your little city in a little backpack to deliver to an elderly fellow listening to arias, drinking wine and eating cracker barrel cheese…because he probably needs it the most.

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1 Response to “brioche”


  1. 1 stipple effect May 6, 2010 at 3:08 pm

    brioche inspired by karl korche?


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