Tuesdays with Dorie: Golden Brioche LoavesAugust 23, 2011
I’ve eaten brioche just a handful of times, and every time I think I’m not going to like it that much and then can’t stop eating it. And once again, I thought, well, I’ll just make a mini loaf because I’m more excited about the other recipes that use the brioche dough. One bite of a mini slice from my mini loaf and I was wishing I’d made a large loaf! Ah, but nothing is stopping me from making this again.
What I did: I made the full recipe (with three sticks of butter!) because Dorie asks us very nicely not to reduce it. She also very nicely provides several other recipes that use brioche dough, and one that uses dried-out brioche, so there are a lot of options. I mixed the dough on a Friday night. Here’s what I did Saturday morning:
- I took half the dough and prepped a batch of Pecan Honey Sticky Buns. The rolled-up and filled dough is in my freezer, ready to thaw and bake another time.
- I took the other half of the dough and used 1/3 of it for a mini Golden Brioche Loaf, and 2/3 of it for Brioche Raisin Snails. This was a lot of math before 9am, but it all worked out.
How it went: The brioche dough isn’t particularly difficult to make. It’s a yeast bread, so if you’ve made bread, the process will be familiar, although most yeast bread doesn’t contain three sticks of butter! The butter gets mixed in slowly, and in the end, you have a smooth, silky dough. After rising, the dough goes into the refrigerator for the night. The next day, it gets a second rise in a loaf pan and baked, or it gets prepped for another recipe. Below is my 1/3 of 1/2 batch of dough baked into a mini loaf. I’ll tell you about the snails and sticky buns in separate posts.
How it tasted: My husband took a bite and said “It’s like a bite of spring air.” He went on to say “If it was any lighter, it wouldn’t exist.” I don’t think I can top those quotes, but I’ll say that I enjoyed it quite a bit and find it amusing that something with so much butter and eggs in it can be so light. It was delicious plain and even better topped with apricot jam.