Brioche Pastries

Do you remember the Bruffins I blogged about just before Easter?  Well, I couldn't get that delicious and easy to make brioche dough out of my head so decided I would make another batch and try a few sweet brioche pastry recipes.  Three, to be exact!  My adventures in brioche dough...:)

 
Cherry Brioche Snails, above, made with pastry cream and plumped dried cherries flamed with rum.

Danish-style pastries filled with Pastry Cream, Raspberry - Hibiscus Preserves and Almonds.

These were my favorite! Brioche dough patted into my small, removable bottom tart pans, and filled with pastry cream, raspberry and hibiscus preserves and topped with a sugary almond/egg white slurry.

 

Chocolate-Almond Cinnamon Swirl Muffins.  Bits of chopped chocolate, almonds and cinnamon sugar wrapped in brioche dough, and shaped into muffins.

I like mine topped with a pat of sweet butter. Great for breakfast or tea!

Speaking of tea, have your tried Yogi 'Joint Comfort' tea with Turmeric? I'm not fond of the taste of turmeric on its own but this decaf green tea also has lemongrass and peppermint leaf for a refreshing, bright taste. It's my new favorite tea!

Before I leave you with my three brioche pastry recipes, I'd like to thank Stephanie at The Glamorous Gourmet for the beautiful Williams Sonoma Market Herb Wreath!  I was the lucky winner of her giveaway this month and it is now hanging in the window above my kitchen sink.  If you enjoy wine, Stephanie is a certified sommelier who dishes up some great recipes and wine recommendations. Thank
you again, Stephanie!

Here are the links to each of the three recipes above.

Cherry Snails: https://sites.google.com/site/savoringtimesrecipes/cherry-snails-with-pastry-cream

Danish- Style Pastries:  https://sites.google.com/site/savoringtimesrecipes/danish-brioche-pastries

Chocolate-Almond Cinnamon Swirl Muffins:  https://sites.google.com/site/savoringtimesrecipes/chocolate-almond-cinnamon-swirl-muffins

Happy Baking!

Note:  I forgot to add the 3 egg yolks to the recipe for the Pastry Cream, which is now added to the recipe. I also fixed the link to the Danish Style Pastries! Sorry for the confusion!

Bruffins with Ham and Cheese

Easter idea alert!

First, it was Cruffins, a flaky croissant-like muffin (click here for my post on Cruffins from last year) that became immensely popular in bakeries and cafes and now it's Bruffins!  Bruffins are muffins made from brioche dough and filled with any savory filling that sounds good to you.  Basically, it's breakfast, brunch or lunch that you can eat on the go.

For my first attempt at making them, I picked a simple filling of lean, diced, smoked ham and diced sharp Wisconsin cheddar cheese.  The sweet brioche dough and the savory filling were a delicious combination! After my husband ate two, there was a request for a third.  'These are good!', he said.

Two days ahead of time, you will need to get your brioche dough started.  You'll need a very large bowl, jar or container with a lid.  I used a large cracker jar that I bought a Target.  I decided on the brioche dough recipe from Artisan Bread in Five Minutes a Day as I've made it before.  It's easy, stores well in the frig and is delicious!  The next day, pull out a chunk of dough (I took out a 1-pound piece which I weighed on my digital kitchen scale).  The dough is rolled on on a very well-floured surface and the filling is added.  It's folded over like a letter and rolled again, then cut into strips which are twisted and placed (artfully or not) into muffin cups or greased muffin tins to rise. 

These ham and cheese Bruffins would be perfect for a simple Easter brunch buffet.  They would also be a great way to use the left-over ham from your Easter dinner. You can make them a day ahead, refrigerate them and them simply pop them in the oven to warm gently before serving.  Let the Oohs and Aahs roll! 

"I'm so tired!  Hiding all of those Easter eggs is exhausting!"
"You think you're tired, I had to lay all of them!"

Have you tried the unbreakable eggs from Walmart yet?  They are great for kids and crafting! They dye just like regular eggs and you never have to worry about breaks and cracks with little ones.  We had our two oldest grandsons for a sleep over recently and we colored eggs together ♥ 

Hope all of you who celebrate, have a very Happy Easter!

Bruffins with Ham and Cheese

Printable Recipe Brioche dough (makes about 4 loaves) - Recipe can be cut in half - half recipe ingredients in parentheses. 1 1/2 cups (3/4 cup) lukewarm water 1 tablespoon (1-1/2 teaspoons) Active Dry, or Quick-Rise yeast 1 to 1 1/2 tablespoons (1-1/2 to 1-3/4 teaspoons)  kosher salt 8 (4) large eggs at room temperature, lightly beaten 1/2 cup (1/4 cup) honey 1 1/2 cups or 3 sticks (3/4 cup or 1-1/2 sticks) butter, melted 7 1/2 cups (3-3/4 cups) unbleached all-purpose flour For the Bruffins (makes 8) 1 pound of brioche dough 3 ounces of diced smoked ham 3 ounces of diced sharp cheddar cheese 1 small egg mixed with 1 tablespoon water for the egg wash 8 pretty muffin liners, if desired Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated but do not knead. Cover (not airtight), and allow to sit at room temperature for about 2-2-1/2 hours. (If you use cold eggs the initial rise can be very slow. Using eggs that have come to room temperature helps.) Refrigerate the dough overnight and use over the next five days. The dough can be frozen in 1 pound portions for 4 weeks. On baking day (or when the dough has chilled for 8–12 hours), prepare two 12-muffin pans by spraying them with baking spray or your may use muffin liners. These rise quite a bit so it's best to use every-other muffin space, if possible. Using floured hands, remove a 1 pound portion of brioche dough from the container (about the size of a cantaloupe melon). Flour a work surface very well and turn the dough out onto it and dust the dough with more flour. It can be quite sticky. Roll or pat the dough into a rectangle, approximately 8 x 16" and about 1/2" thick. Add more flour if the dough sticks to the work surface. Spread the diced cheese and ham evenly over the rectangle and then press them lightly into the dough. Fold the top third of the dough over the middle (your may need a large, floured spatula for this if the dough stick), then fold the bottom third up into a letter fold. Press the edges to seal them and roll the dough into another rectangle, about 3/4" thick. With a knife or pizza cutter, cut along the short side to make 8 even strips. You may bake any scrapes on a baking sheet. Take each strip and twist the ends in opposite directions a few times, then pick up middle of the strip with one hand and the ends with the other, lay the ends into the muffin cup first, laying down the middle on top with a another gentle twist. Cover the muffin pans lightly with plastic wrap and let rest for about 1 1/2–2 hours or until doubled in volume. About 30 minutes before baking, preheat the oven to 375°. Whisk together the egg wash and gently brush over the tops of the muffins. Bake for about 20-25 minutes, switching racks and rotating the muffin pans for even baking. Baking time with vary depending on your oven. Cool in the pans on wire racks for about 10 minutes. Serve immediately or cool completely and refrigerate in a covered container. The muffins will keep refrigerated for about three days. Chilled muffins can be rewarmed in a 300 degree oven for 10-12 minutes. Left-over dough can be used to make brioche bread, muffins or sandwich buns. Filling with cinnamon sugar will make a delicious sweet treat. Inspired by an article on Bruffins in the Milwaukee Journal-Sentinel and Artisan Bread in 5 Minutes a Day

Pumpkin Pie Brioche

 
As the day draws closer to Thanksgiving, I wanted to wish all of you who celebrate the holiday a very Happy Thanksgiving!

Since most of you likely have your menu already planned, I thought I'd share a couple of recipes that I had posted in the past which may come in handy after Thanksgiving if you bought an extra can of pumpkin that didn't get used or if you purchased too many fresh cranberries.

The first (for that unused can of pumpkin puree) is Pumpkin Pie Brioche.  You can click on the link to be taken to the recipe.  This brioche makes amazing French toast and would be wonderful if you have holiday weekend guests.

The second (for the bag of cranberries you did not use) is for Cranberry Liqueur.  You can find the instructions  by clicking on the link and the update when the liqueur was ready to drink by clicking here. This takes about a month to 'ferment' and makes a delightful Christmas cocktail.  It would also be a delicious gift.

Safe travels if you are celebrating away from home and may your day be happy and all of your turkeys turn out perfectly!

Brioche Sandwich Buns

I had fun playing with my new bread machine again this past week! I took a recipe not intended for a bread machine and used the "dough only" cycle since the dough needs to be shaped by hand. I wanted some really good rolls to make sandwiches with some of our leftover Easter ham and had saved this recipe from the NY Times and adapted it for a bread machine.

They turned out perfectly and were so tasty, it was hard not to eat them plain with a little bit of fresh butter.  They will be wonderful with burgers on the grill this summer!

Brioche Buns

Adapted from the NY Times
Printable Recipe

(Recipe adapted for the dough cycle on a bread machine - click on NY Times link for regular recipe)

Makes 12 buns

1 cup warm water
3 tablespoons warm milk
2 1/2 tablespoons unsalted butter, softened.
1 large egg
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt

1 egg, beaten with 1 tablespoon water for egg wash
Sesame or Poppy Seeds (optional)

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg and soften butter in microwave until just barely melted - stir to combine. Add beaten egg and melted butter to yeast mixture.

In a large bowl, whisk flours with salt.

Add liquid ingredients and dry ingredients according to the instructions provided with your bread machine. Choose the 'dough' cycle.

Line a large baking sheet with parchment paper.

After the dough is kneaded and has risen in the bread machine, remove it to a work surface. Using a dough scraper, divide the dough into 3 equal parts and divide each of those parts into 4 equal parts. Shape each of the 12 parts into a ball, pulling the dough down and under the bottom of each ball. (Lightly oil your fingers if the dough sticks).  Arrange the balls 2 to 3 inches apart on the prepared baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for about 1 hour. 15 minutes before the hour is over, set a large shallow pan of water on oven floor or lowest rack. Preheat oven to 400 degrees with the top rack in the center.

Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame or poppy seeds, if desired. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Pumpkin Pie Brioche

I am so excited about the first recipe I made from the new book by Zoe Francois and Jeff Hertzberg called - Healthy Bread in 5 Minutes a Day! I have loved everything I have tried from their first book Artisan Bread in 5 Minutes a Day, which really changed the way I bake bread on a regular basis.

The first essential ingredients:


My pumpkin brioche as it goes into the oven...

...and isn't it a beauty when it comes out!

We savored a few slices with butter while it was warm but the next morning, it made the most delicious French toast I have ever tasted!

Pumpkin Pie Brioche French Bread

1 Serving

2 slices of Pumpkin Pie Brioche
1 whole egg
1 tablespoon of water
1/2 teaspoon cinnamon
Butter for saute pan
Maple syrup

Preheat a heavy gauge frying pan over medium-high heat and add 1 tablespoon of butter.

In a container large enough to hold brioche slices, whisk egg, water and cinnamon together until combined.

Dip slices of pumpkin brioche into the egg mixture and coat each side thoroughly.

When the saute pan is heated and butter is sizzling, add the egg-dipped brioche slices and fry until the bread is golden brown on each side.

Serve with butter and pure maple syrup.

Heaven!

Pumpkin Pie Brioche

Adapted from Healthy Bread in Five Minutes a Day

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use any leftover dough to make muffins, crescent rolls, or pinwheels.

3 cups white whole wheat flour
4 1/2 cups unbleached all- purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
One large pie (or "sugar") pumpkin to yield 1 3/4 cups pumpkin puree, or use one 15-ounce can pumpkin puree
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top crust
Raw sugar for sprinkling on top

Preparations for Pumpkin Pie Brioche
If making your own fresh pumpkin puree:

Preheat the oven to 350 degrees. Split the pumpkin in half, starting at the stem, and place it cut side down on a lightly greased cookie sheet or one lined with a silicone mat. Bake for about 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out the seeds.

Scoop out the roasted flesh of the pumpkin and puree it in the food processor. Set aside 1 3/4 cups for the dough and use any leftover in your favorite pumpkin pie recipe.

Mixing and storing the dough:

Whisk together the flours, yeast, salt, vital wheat gluten, and spices in a 5- quart bowl, or a lidded (not airtight) food container.

Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished products.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

Refrigerate the dough in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.

Baking Instructions for Pumpkin Pie Brioche

On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.

Thirty minutes before baking time, preheat the oven to 350 degrees, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate.

Just before baking, use a pastry brush to paint the loaf's top with egg wash, and then sprinkle with raw sugar.

Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.

Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.

My notes on making the brioche...
~After reading some reviews of the recipe, I doubled all the spices! I'm so glad I did.
~I used canned pumpkin puree
~I used canola oil rather than melted butter

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


I also thought I'd share my source for covered containers that I use to mix and store my dough and flours. I found them at my local hardware store in the paint department for approximately $3.00 each. The lids are sold separately for about $.25.

Brioche à Tête

"Let them eat brioche!" That is what Marie Antoinette actually said - not "Let them eat cake!

I've always been intrigued by this beautiful-looking bread with the knob on the top and now with the easy Artisan Bread in 5 Minutes a Day recipe, I decided to give it a try.  This beautiful and delicious Brioche à tête was so easy to make, even for a first-timer, like me! I think it's a perfect bread for Easter morning. There is something about the light airiness of it that says Spring to me. On my first attempt, the 'tête' came out a little lopsided :-)
 
The second attempt looked a little better!


It was delicious toasted with some dark cherry preserves!


I can't wait to try Pain Perdu with the rest of the brioche!

Brioche Dough
Printable Recipe
Makes about 4 loaves

The recipe can also be found by clicking here along with other ideas for using the brioche dough.

~This recipe can also be halved or doubled

1 1/2 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour

Egg wash - mix one egg with 1 tablespoon water

Mix the yeast, salt, eggs honey and melted butter with the water in a large, glass measuring cup or bowl.

Measure the flour into a large 5-quart, lidded container (such as one of those huge ice cream pails). Add the liquids, mixing with a wooden spoon until all of the flour is incorporated. You may need to use wet hands to get the last bit of flour incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours until it has risen and fallen back down.

Place covered dough in refrigerate until chilled. It can be used as soon as it is chilled and saved, refrigerated for five days. Unused dough can be frozen and thawed for future use.

When you are ready to bake the brioche, sprinkle the surface of the dough with flour and cut off a grapefruit-sized ball of dough. Reserve one small knob for the 'tete' or head. Sprinkle the ball with a little more flour and quickly shape into a ball by pulling the sides of the dough under two or three times. Please the dough into a buttered brioche pan (or you can make a loaf-shaped brioche in a loaf pan without the tete). Make a large indentation in the top of the brioche ball and quickly shape the small knob into a tear-drop shape and place the narrow end into the indentation. (I had to punch down the hole several times).

Allow the dough to rest for 1 hour and 20 minutes.

After 1 hour, turn oven to 350 F to preheat with pizza stone in the middle of the oven.

Allow oven to preheat for 20 minutes. Then brush the brioche with the egg wash and bake in the pre-heated oven for about 40 minutes or until golden brown.

Clic here for more interesting information on brioche.