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:
- 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.
Set the sponge aside to rest covered tightly with plastic wrap for a good 30 to 40 minutes.
After this resting time, the flour coating should crack, your indication that everything is moving properly.
- 70 grams/ 1/3- scant cup sugar
- 1 tsp. salt
- 5 eggs lightly beaten
- 180 grams, 1½ cups unbleached all purpose flour
- 227 grams, 2 sticks of unsalted or sweet butter (6 ounces)
Add the sugar, salt, eggs, and 1 cup of flour to the sponge. Set the dough into the mixer attach the dough hook, and mix on low speed until the ingredients look as they’re combined, and sprinkle in ½ cup more flour. When the flour is incorporated, increase the mixer speed to medium-low and beat for 15 minutes, stopping to scrape down the hook and bowl as needed. The dough should come together wrap itself around the hook; ands slap the sides of the bowl. If after 7 to 8 minutes, you don’t have a slapping dough, add up 1 Tablespoons more of flour, it should not take more than 3 additional Tablespoons of flour to achieve a good slapping dough. After 15 full minutes the dough should be sticky, elastic, and should not break when pulled.
Incorporating the Butter:
The butter needs to be cold, yet pliable to incorporate properly into the butter into the dough, work the butter until it is the consistency as the dough. I find using a dough scraper to smear it across a smooth work surface is the easiest way to achieve pliable cold butter. When the butter is ready, it will be smooth, soft, and still cool and not greasy.
With the mixer on medium-low, add butter, 2-Tablespoons at a time. Panic most likely will set in as your dough will fall apart, don’t worry this is suppose to happen. When all of the butter has been added raise the mixer speed to medium for a minute, then reduce the speed to medium-low for about 5 minutes, or until you hear the slapping against the sides of the mixer. Clean the sides of the bowl frequently as you work. If after 2 minutes the dough is not coming back together add 1 Tablespoon of flour. When you’re finished, the dough should be somewhat cool. It will be soft and still sticky and may cling to the sides and bottom of the bowl. Remove the dough and knead by hand, on a lightly floured surface (such as marble) for a minute or 2.
Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let rise in a proffer or a warm room until doubled in size, between 2 to 2 1/2 hours. If your kitchen is cold, turn the oven on the lowest temperature and place the bowl on top of the oven.
Second Rise and Chilling:
Deflate the dough by placing your finger under it and lifting a section of dough and then letting it fall back on itself and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or a least 6 hours, during which time the dough will continue to rise and may double in size again.
After this long chill, the dough is ready for any Brioche recipe.
- 1/2 brioche recipe
- 40 grams / 1/4 cup sugar
- 60 grams/3 large egg yolks
- 14 grams cornstarch, plus 1 grams vanilla powder
- 175 grams whole milk
- ½ vanilla bean
Prepare your mise en place.
Combine half the sugar with the egg yolks and pastry cream (cornstarch) in medium heatproof mixing bowl, whisking to combine well. Set aside.
In a medium heavy bottom pan place milk with remaining sugar, vanilla pod over medium heat, and bring to a boil.
Remove the hot milk from the heat, scrape out the seeds from pod. Whisking continuously, pour about 1/3 of the milk into the egg yolk mixture to temper.
Still continuously whisking pour the egg mixture back into the milk. Return to a medium-high heat and cook, stir continuously with a spatula, until the mixture comes to a boil. Boil and constantly stir for an additional two minutes.
Remove from heat.
- 47 grams/1/4-cup water
- 190 grams/7/8-cup sugar
- 1 vanilla bean, scraped for seeds keep skin
- 10 grams/1-Tablespoon super fine sugar
- 92 grams egg white, about 2.5 eggs whites
In a small pot over low heat, combine sugar, vanilla skin, and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to softball stage (235 to 240 degrees F). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.
Prepare your meringue:
In the bowl of an electric mixer, whip the eggs whites and egg white powder on medium low speed until foamy. Add the cream of tartar (if not using a copper bowl), increase the speed to medium, and beat until soft peaks and add vanilla seeds, and begin to slowly add super fine sugar to egg whites. Whisk egg whites to medium firm.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Do not overbeat your meringue or it will be too dry. The meringue should resizable whipped cream texture, as my daughter says.
Fold the warm meringue into the warm cream, taking care not to form lumps.Cover the surface of the cream with plastic wrap to prevent a skin from forming, and set aside.
- 112 grams/ 1/2-cup almond paste
- 26 grams glucose/3/4- Tablespoon glucose
- 26 grams inverted sugar/3/4-Tablespoon inverted sugar
- 85 grams/2/3-cup icing sugar, sifted, more might be needed
Prepare your miss en place.
Place almond paste onto your work surface and pour the glucose and inverted sugar on top, begin kneading the mixture with your hands just until blended.
Add the icing sugar and continue to knead until the sugar is incorporated completely into the almond paste. The marzipan should be a light pale brown and pliable, but not sticky or oily. depending on the consistency of the almond paste additional icing sugar may be needed.
Preheat oven to 180 degrees F/ 350 degrees C. Line a 1/2 sheet jellyroll pan with either silpat or parchment paper and beat 1 egg for egg wash.
Remove dough from the refrigerator roll out on a lightly floured surface, roll into 33 cm by 38cm /13 by 15inches long and ¼ inch thick. Using a pastry brush, paint the surface of the dough with the beaten egg; leave the top quarter of the dough bare. With an offset spatial spread an even layer of marzipan and an even layer of crème chiboust over the marzipan, taking care to make sure everything is evenly distributed. Lightly roll-up into a log, pinch the end close and bend into a crescent shape or a full ring. Wrap in plastic wrap well, and place in freezer for 45 minutes to 1 hour.
Allow the coffee cake to rest uncovered, in a proofer or at about 78-82 degrees for 1 ½ to 2 hours
Baking the Coffeecake:
Sprinkle with demarara sugar. Place in the oven thats been heated to 177 degrees C /350 degrees F.
Place the jellyroll pan in the middle rack.
Bake for about 20 to 25 minutes or until just golden brown.
Hope you enjoy this recipe!