Posts Tagged 'brioche'

brioche bread and butter pudding

in spite of the fact that this elegant rendition of a stodgy, heavy, unattractive classic was met with the response “yeah…ive never been a big fan”, it is in fact wonderful. done with the right bread. panettone is preferable. but sadly it is not christmas time and we’re not in sicily and panettone isnt sold on the side of the road in trucks all year round. mores the pity. brioche however is an agreeable alternative. should you be willing and able, you can make your own brioche. but not even i would suggest doing that for filling a ramekin and drenching it in custard. you’d be insane. and you should probably find something better to do with your time. but maybe its passion that drives you. and a refusal to give in to the miserable alternatives that are presented to you late on a sunday evening in a city where bakeries have no name and no soul. faux parisienne “patisseries” full of wealthier-than-thou ladies who lunch long into the night are no place for pastry enthusiast (recently labeled a snot, as recently, in fact, as in the space between the last sentence and this). but you gotta do what you gotta do and there was a neglected blog to attend to. so here it is, brioche bread and butter pudding. heavy heaven.


375ml double cream

6tbsp milk

1 vanilla pod split and scraped

4 eggs

150g sugar

1 brioche loaf (small)

75g saltanas

preheat your oven to 170 degrees. put milk and cream into a saucepan.

add the vanilla and place on medium heat on the stove. bring to the boil. dont let it boil over so watch it and remove from heat when its reached boiling and remove the vanilla pod.

meanwhile whisk your eggs and sugar until pale and fluffy

slowly pour the hot cream into the eggs, whisking constantly. set this aside to cool completely.

slice your brioche and butter the slices. then cut into small squares.

put the brioche into the buttered ramekins and sprinkle with saltans.

pour over the custard so it fills half the ramekin. leave this for 5 minutes so the bread soaks up the custard. then fill with the remaining custard. sprinkle with a bit of sugar if you so desire.

put this in a bain marie and then into the oven for 15 minutes until set. remove and promptly eat.

in the immortal words of master shake from aqua teen hunger force…cha cha cha cha delicious!



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.)


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.