Let’s not stop there.
There are so many things you can do with butter and what is better than making a butter enriched dough? An enriched dough starts off like a normal dough except it has a higher concentration of fats, sugar and dairy, hence the name enriched dough. Brioche is one of these doughs that is heavily incorporated with butter.
A quality butter of course is important for the flavour and texture of the dough. I personally love brioche so much; it is so versatile; the texture is so soft inside with a slightly crusty exterior. Therefore, using president butter, I made a batch of brioche dough to create two pastry items that would be perfect for breakfast.
Plain flour 500 grams
Eggs 225 grams
Fresh yeast 20 grams /or replace with 8 grams of instant dry yeast
Salt 10 grams
Sugar 85 grams
Butter 225 grams (Soft, room temp.)
- Mix everything in a stand mixer, accept for butter, with hook attachment.
- Continue to mix till the dough becomes smooth and strong, for about 30 minutes.
- Add in butter and continue to mix for 14 minutes.
- Rest the dough in the fridge overnight.
- *second day* Take out the dough and let it come to room temperature for an hour.
From here you can divide, pre-shape, bench rest, shape and second proof your brioche dough and them bake them according to the recipe you use or the shape you go for. As for my recipe for the breakfast items, continue to read…I will explain later.
Sorry I forgot to include pictures for making the brioche. It is such a good, easy, and versatile dough, I would probably make a post about it so you guys can follow and make it properly if you wish.
About the filling
I had been thinking about having crème pat filling inside a soft brioche bun with some bittersweet and lemony flavour. Therefore, I marinated some lemons, which took a few days to develop the depth of flavour, whipped up some classic crème pat and made a lovely brioche dough to realize my sweet tooth!
Candied Lemon Slice
2 medium sized lemons
Caster Sugar 150 gram
Water 150 ml
- Use a mandoline slicer and cut lemons vertically into 2-3mm thick slices.
- Ready a big wide pan, bring sugar and water to a boil. (Equal amount of water and sugar makes a simple syrup.)
- Add in all lemon slices and make sure all of them have full surface contact to the simple syrup. Don’t overlap them.
- Keep simmering for 15-20 minutes till the rinds get translucent and soft.
- Once it is done, transfer lemon and syrup into a glass jar and let it rest at room temperature for 24 hours.
- After RT resting, you can now store it in the fridge and use up to 2 weeks.
- You can add spices or dried herbs you like to add fragrance and flavour to the syrup, making it more interesting!
Milk 130 ml
Egg Yolk 80 grams
Vanilla paste 1 tsp
Caster Sugar 120 grams
Corn flour 10 grams
Plain flour 10 grams
- Heat up milk, half of the sugar and vanilla paste in a pan till steaming
- Whisk egg yolk with half of the sugar, add in sieved corn flour and plain flour, whisk till combine.
- Temper the mixture in 3 inclusions.
- Transfer the mixture back to the pan, keep stirring till the mixture gets thick.
- Make sure the mixture begins to bubble and continue to cook just 1 minutes.
- Empty to a shallow tray to cool down and cover with cling film touching.
- this recipe is sweeter and runnier than my usual creme pat considering it is going to be filled into a brioche bun and the only source of sweetness.
- If you get lumps from making creme pat, it is usually two reasons, 1) you overcook the mixture, and the lumps are cooked eggs, to avoid this, cook at medium low heat and whisk constantly, and scrap corners, too. 2) the corn flour and plain flour are not dispersed and the lump you see are dried mixture that failed to absorb the liquid in the mixture. To avoid this, make sure you mix the mixture properly before you pour in the hot milk, and when whisking on the stovetop, make sure you scrape the bottom and sides with a maryse off heat.
Sweet Brioche Shaping.
- Knock your dough back a bit to even the temperature and roll the dough into 1 cm thick. (You can cut the dough in half if it is easier for your to roll at this stage.)
- Let it rest for 5 minutes, cover with a towel.
- Cut the dough into 8 cm disks, and hollow half of them.
- Stack the hollowed disked onto the each disk with egg while.
- Proof the dough at 29 °C for 2 and a half to 3 hour or till it double in size.
- After it is done proofing, fill them with pastry cream, top a slice of lemon and dusting icing sugar.
- Bake at 180°C for 24 minutes or till it is nice and golden. (Cover with tin foil the first half time of baking.)
Took me some time to figure out the shape of my brioche bun for the sweet item. Inspired by the shape of vol-au-vent, I rolled out my brioche dough and cut out disks and top hollow disks onto them to proof. You can get 8 sweet pastry from this recipe.
Divide the leftover dough into 8 pieces and make them into buns, proof them in muffin trays. After it is done proofing, top it as you wish.
As for the savoury item, I had to go with pancetta, goat cheese and honey, a classic but wonderful flavour profile. I used a spoon to make a dent in the center and put in the goat cheese, top with pancetta, sprinkle salt & pepper and last drizzle some honey.
Bake them @180 °C or till it is nice and golden.
Now let’s see the finished items!
Bittersweet lemon custard brioche
Pancetta, goat cheese and honey pastry
I woke up so early to proof my dough, so it was in time to be baked and enjoyed! A lovely breakfast with some hot tea in such misty morning. I hope you enjoy these pastries, too.
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我創作的貼圖 – My LINE Stickers
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