Colleen tries to keep a promise: Classic Brioche Recipe
February 12, 2011
Rounding out my “brioche week”, here is a link to the recipe for classic brioche from In the Sweet Kitchen, which was an astounding recipe. If you have the time/patience/energy/passion/whatever it takes for you to get motivated, I highly recommend this recipe for brioche. Sorry for cheating and not writing out the recipe. It’s just so long and I’m a big baby.
To make jam buns:
Prepare brioche dough as instructed in the above link, or your brioche dough of choice. Instead of preparing loaf pans and forming your dough to make a loaf, you will divide the dough in half, then divide each half into balls, about 3 inches in diameter. Sit the balls of dough on buttered baking sheets, covering them with plastic wrap. Let them sit until they puff up a bit; this could take anywhere between 30 minutes and an hour and a half, depending on the temperature. Once puffed, pick up the dough balls, cupping the top part in the palm of your hand, and make a deep well in the center. Spoon a teaspoon and a half of your preferred jam into the wells and seal the wells by pulling the sides of the the wells together and pinching the dough. Keep dough balls covered in plastic while filling. Once filled, let them sit again for another half hour to hour, puffing even more. While waiting for this final puff, preheat oven to 350 degrees F. Once oven is preheated, brush each bun with an egg wash (simply one egg, beaten), and bake buns for 25 to 30 minutes, until tops are golden brown.
Word to the wise, do not eat them right out of the oven. The jam will destroy your mouth. Just sayin’.
Let buns cool on a rack until warmish or room temperature. Eat buns as soon as possible, but they will keep covered at room temperature for one day.
Did you know brioche is considered a pastry and NOT a bread? I had no idea.