Rumor has it that Marie Antoinette once said, "Let them eat cake!" when she learned that the French peasants did not have any bread to eat. However, much controversy exists over whether she actually made this statement and the phrase's translation. According to some historians, what was actually said was, "Let them eat brioche!" Whether or not Marie Antoinette made this statement or if it was about cake or brioche is actually irrelevant.
Personally if I was starving I'd take either one. However, I'm sure that would not be the case for those of you reading this blog. So, if you're looking for a versatile bread to use for breakfast or a snack then you'll want to have some brioche handy! When I make my Apple Walnut Sticky Buns, I use a leaner variation of brioche. In class this week, we learned how to make a basic brioche that can be molded in various ways and filled with both sweet and savory fillings.
To make this bread, you will use what's called the sponge method. This method has a sponge starter that is then incorporated with the remaining ingredients. Be sure to set aside a couple of hours to make this recipe. If you don't have time to bake it the same day, you can split this process into two days. You will refrigerate the dough once you reach step 5.
I love french toast for breakfast and this weekend will be celebrating my husband's return from a deployment to the Middle East. After eating cafeteria style food for several months, I think he's deserving of this rich bread. So I think I'll let him eat some brioche! Lord knows, he's starving for a good breakfast meal!
BRIOCHE
Adapted from Professional Baking 5th Ed.
 |
| Brioche filled with chocolate chips |
.25 oz Dry active yeast
2 oz Bread flour
5 oz Eggs
8 oz Bread Flour
.5 oz Sugar
.2 oz Salt
7 oz Butter
Mixing:
Sponge:
1. Combine the first three ingredients (milk, yeast, and flour) in a medium sized bowl. Cover with plastic and let sit for 30 minutes.
2. Combine remaining dry ingredients into a bowl.
3. Once sponge starter is ready, place in a mixing bowl. Using a paddle attachment mix on low speed and slowly incorporate eggs one at a time.
4. After all eggs are incorporated add dry ingredients to mixing bowl. Change out the paddle attachment and replace with a dough hook. Mix dough until it become smooth.
5. Beat butter into the dough a little at a time until the dough completely absorbs it. The dough will be very soft and sticky.
Fermentation:
Remove dough from mixing bowl and place either on a sheet pan with parchment paper or in a lightly greased bowl. Cover and allow to ferment for at least 20 minutes.
Make up:
Filled brioche rolls:
Scale dough to about 2 oz each and roll dough into balls. Placed in a muffin pan. Using kitchen scissors, cut a "plus sign" in the middle of the dough to create an opening and fill with chocolate chips or cinnamon sugar.
Fried brioche rolls:
Dough can also be deep fried, filled with jelly, and then rolled in powdered sugar.
Brioche loafs:
For french toast. Shape dough into a rectangle, fold into thirds and then place into a loaf pan with seam side down. Use sliced brioche for a rich tasting french toast!
Final Proofing:
Once dough is panned, allow it to rest for at least 10 minutes. Dough will slightly rise, but not by much. Bake small rolls at 400 degrees F. and loafs at 350 degrees F. Keep an eye on them. The rolls will be done when they begin to brown. Use a thermometer to check the internal temperature of brioche loafs. Loafs are done when they reach between 190- 200 degrees.
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