Brioche En Surprise Recipes

BRIOCHE

Steps:

• Combine the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed to combine. Add the milk and 6 eggs and mix on low until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the sides, about 5 minutes.
• Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Return the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer to a large bowl, then cover with plastic and refrigerate 8 hours and up to overnight.
• Generously butter two 9-by-5-inch nonstick loaf pans and divide the dough between them. Generously butter two pieces of plastic wrap large enough to cover the pans and place them butter-side down loosely over the pans. Let the dough rise until it comes to 1 inch above the rims of the pans, about 3 hours.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg with 1 tablespoon water. Remove the plastic wrap and brush the top of each loaf with the egg wash, then place the pans on the middle rack of the oven. Bake, rotating halfway through, until golden brown and the internal temperature of each loaf is 190 degrees F, about 30 minutes. Remove the pans to a wire rack and let cool 5 minutes. Run a knife around the sides of the loaves to loosen and remove the loaves from the pan. Let cool completely on the rack.

BRIOCHE EN SURPRISE (ONION SANDWICHES)

Steps:

• Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.

BRIOCHE

Steps:

• In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
• Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
• Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
• Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
• Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
• Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
• To serve, slice in half and fill with a scoop of sorbetto.

MUSHROOM AND CHEESE BRIOCHE

Steps:

• For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes.
• In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
• In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
• Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
• For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
• As the water reaches the boiling point, reduce the heat and allow the water to simmer.
• Add 1 tablespoon vinegar to the water. Swirl the water around.
• Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
• Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
• Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
• Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
• For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
• A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
• Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
• Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
• Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
• By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
• Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.

BRIOCHE

Steps:

• To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.
• Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.
• Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.
• The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
• Preheat the oven to 400°F. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking sheet and brush all over with the glaze. Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown. Let cool on a wire rack.

BRIOCHE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.