The Sweetest Morning Breakfast: Brioche

Brioche dough is my very favorite yeast doughs and you can create a plethora of sweet and savory pastries using a great brioche recipe. My daughter and I have designed more treats than I can count.  Here are a few ideas; cinnamon rolls, sticky buns, cherry pockets, tarts, les petits-gateaux, tête, stuffing, loaves of bread, and almost anything you can imagine.

A Brioche dough can seem overwhelming at first glance, but in actuality the dough is more tedious than difficult. Following a few simple steps in order will yelled you a buttery, light, delicious dough; besides the accolades from family and friends. Brioche has a presence and declares itself a star. The hardest part of the brioche dough has to be the waiting time, it will be about a two day process. Now I bet your thinking this women is nuts if she believes I am going to spend two days in the kitchen baking a dough. The bulk of time is the dough proofing in your refrigerator.

I remember the first time I tried to create a brioche dough, I can honestly say the dough was flat flop. I thought I understood all the instruction, the dough had all the elements required, yet after four hours, it should only take 1 1/2 to 2 1/2 hours, the dough remained the same size, it had not doubled in size. There I was with my flat flop and everyone else already  were done with the first proof,  and had their dough in the refrigerator for the second long proof. I went home researched till four in the morning when I finally came upon a little article explaining room temperature.

Room temperature for yeast dough is around 28 to 31 degrees Celsius/ 82 to 87 degrees Fahrenheit, if I had taken the time to place the dough in the proofer (or covered close to a warm oven), instead of the counter close to the freezer, I would had been successful. I needed to prove to myself the information I collected was indeed correct, my husband thought I had lost mind, I began anther dough at four thirty in the morning. I am relived and elated to report the temperature was my nemesis. Since then I have made and taught others hundreds of brioche based sweets and savory dishes.

Here is one of my favorite coffeecakes to create with a brioche dough

Brioche Crème Chiboust-Marzipan Coffee cake:

Brioche Dough:

• Yeast sponge
• 81 grams/ 1/3-cup warm milk (100- 110 degrees)
• 7 grams/ 2-¼ teaspoons active dry yeast
• 1 egg (room temperature)
•  240 grams, 2-cup all-purpose flour (scoop flour and then level off with a knife)

Put the milk, yeast, egg, and 1 cup of flour in the bowl of a heavy-duty mixer. Mix the ingredients together with a rubber spatula, mixing just everything till blended. Sprinkle over remaining cup of flour to cover the sponge.

Article Author: Bobbie Noto

I began a profession in the culinary arts after graduating from UNC with psychology degree, and realized I was not ready to continue with my studies in a master's program. I also wanted to be able to care for my daughter full time while pursuing a career. …

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