Savory Brioche
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Combine the milk, honey and yeast in the bowl of a standing mixer fitted with a dough hook (this can also be done by hand in a large bowl if you don't have a mixer)
2
Turn the mixer on to distribute the yeast
3
Add the flour and turn the mixer to medium speed
4
Once the flour has begun to absorb the liquid, add the eggs, one at a time
5
When the eggs are incorporated add the schmaltz, then the salt, and mix on high until all the ingredients are well incorporated, 3 to 5 minutes
6
Cover the mixing bowl with a lid or with plastic wrap and let the dough ferment and rise till it's doubled in size, about 3 hours (less if your kitchen is hot)
7
Grease your cooking vessel (see below)
8
Re-knead the dough by hand to redistribute the yeast and knock some of the gas out
9
Shape as desired: form into balls and place in a cake pan or springform mold for dinner rolls, in individual ramekins or a muffin pan, or put the whole dough ball as is in a terrine mold or loaf pan
10
Cover loosely with plastic wrap and refrigerate for 8 to 36 hours
11
Remove the dough from the refrigerator 1-1/2 to 2 hours before baking (shorter if they're in individual portions, longer if a single loaf)
12
Preheat your oven to 350°F/180°C
13
When they've reached room temperature and have started to rise, bake them
14
Individual portions will take about 25 minutes, whole loaves will take about 45 minutes
15
If you're uncertain about doneness, insert an instant-read thermometer- they're done when they've reached an internal temperature of 200°F/95°C
16
The crust should be an appealing golden brown
17
This dough can also be frozen after the fermentation stage
18
Shape or mold it, wrap it twice in plastic, and freeze
19
To bake the dough, refrigerate it for 24 hours, then allow it to temper and rise at room temperature for 2 hours before baking
20
Combine the milk, honey and yeast in the bowl of a standing mixer fitted with a dough hook (this can also be done by hand in a large bowl if you don't have a mixer)
21
Turn the mixer on to distribute the yeast
22
Add the flour and turn the mixer to medium speed
23
Once the flour has begun to absorb the liquid, add the eggs, one at a time
24
When the eggs are incorporated add the schmaltz, then the salt, and mix on high until all the ingredients are well incorporated, 3 to 5 minutes
25
Cover the mixing bowl with a lid or with plastic wrap and let the dough ferment and rise till it's doubled in size, about 3 hours (less if your kitchen is hot)
26
Grease your cooking vessel (see below)
27
Re-knead the dough by hand to redistribute the yeast and knock some of the gas out
28
Shape as desired: form into balls and place in a cake pan or springform mold for dinner rolls, in individual ramekins or a muffin pan, or put the whole dough ball as is in a terrine mold or loaf pan
29
Cover loosely with plastic wrap and refrigerate for 8 to 36 hours
30
Remove the dough from the refrigerator 1-1/2 to 2 hours before baking (shorter if they're in individual portions, longer if a single loaf)
31
Preheat your oven to 350°F/180°C
32
When they've reached room temperature and have started to rise, bake them
33
Individual portions will take about 25 minutes, whole loaves will take about 45 minutes
34
If you're uncertain about doneness, insert an instant-read thermometer- they're done when they've reached an internal temperature of 200°F/95°C
35
The crust should be an appealing golden brown
36
This dough can also be frozen after the fermentation stage
37
Shape or mold it, wrap it twice in plastic, and freeze
38
To bake the dough, refrigerate it for 24 hours, then allow it to temper and rise at room temperature for 2 hours before baking