brioche

This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.

Stuffed Acorn Squash With Mushroom Gravy

unsalted butter

celery

white onion (about 1 small)

vegetable bouillon cube

white wine (like Pinot Grigio)

chanterelles, torn into strips

apricots

Sea salt flakes and cracked black pepper (to taste)

eggs (beaten)

acorn squash (or two small)

olive oil

Miracle Mushroom Gravy

Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.

Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.

Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.

Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. 

There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. 

It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Simple Bread Pudding

milk

unsalted

vanilla extract

sugar

salt

sweet egg bread

eggs, beaten

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it’s a bit denser, so it may take more than 15 minutes for it to soak up the custard.

Mushroom Bread Pudding

porcini mushrooms

unsalted butter,

mushrooms,

sage

shallots,

cognac (optional)

kosher salt,

Black pepper

eggs

heavy cream

cayenne

grated Gruyère (about 1 cup)

Parmesan (about 1/2 cup)

Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.

In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.

In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.

Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.

Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip). 

When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Brioche

strong white flour

tsp fine sea salt

caster sugar

dried active yeast

whole milk

eggsat room temperature, beaten, plus 1 for egg wash

salted butter,

Put the flour in a bowl of a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a> with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands,&nbsp;then mix it all together with the dough hook.&nbsp;

Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.&nbsp;

Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.&nbsp;

Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.

Line the bottom&nbsp;and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.

Put the balls into the tin, four&nbsp;on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins,&nbsp;then remove and cool completely.&nbsp;

Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.

Ham-and-Cheese Brioche Pudding

butter,

(12-ounce) brioche loaf

half-and-half milk

black pepper

nutmeg

scallions

Gouda

Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.

In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.

Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.

Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread or even my dessert pizza crust.

No-Knead Brioche Dough

Cups (250 grams/9 ounces) all purpose flour / plain flour

tblsp ((100 grams/3 ½ oz) dairy butter, melted)

(5 tablespoons 70 grams/2 ½ floz) milk

tsp yeast

In a large mixing bowl, add in the flour, instant yeast and salt and stir together.

Combine eggs, honey, milk, salt and melted butter and whisk together well.

Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.

After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.

When you are ready to bake your brioche take the dough out of the fridge.I like to let it sit and come to room temperature before I use it as this helps it proof faster.

To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)

Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.

Careful brush the soft brioche with some egg wash before you put it in the oven

Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.

The brioche keeps very well for a few days in container or bag, and also can be frozen.

Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic. This one, seasoned with celery, onion and sage, and a little diced fennel for sweetness and depth, sticks relatively close to tradition. Use it to stuff a turkey, if you like, but it’s even better baked separately in a shallow casserole dish, so the top can get nice and crisp. If you’d like to bake it ahead, you can do so up to 6 hours in advance. Just before serving, reheat it in a 350-degree oven.

Brioche Chestnut Stuffing

(14- brioche loaf, torn into 1-inch pieces

unsalted butter (1 stick),

onion,

celery ribs, thinly sliced

fennel (about 1/2 small fennel bulb)

fresh thyme, chopped

fresh sage, chopped

roasted, peeled chestnuts, roughly chopped

stock

parsley

Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They’ll be ready when they feel stale to the touch but haven't taken on any color.)

Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don’t wash the baking dish; you’ll use it again for the stuffing.)

In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.

In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.

Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

Melissa Clark’s mother, Rita Clark, loves chestnut stuffing but likes to use frozen leftover bagels. Melissa prefers to break out the brioche. Here’s the compromise.

If you've got leftover panettone, turn it into this delicious dessert or decadent breakfast.

Panettone French Toast With Mixed Berries

(80 milliliters) thin cream

(80 milliliters) milk

frozen mixed berries, thawed

icing sugar, plus extra to dust

Thick cream

Panettone french toast with mixed berries

This homemade brioche is worth the effort, with a soft and fluffy texture, and a buttery sweet flavor.

Homemade Brioche

milk ((110 degrees F)*)

2.25 tsp active dry yeast

egg (at room temperature**)

all purpose flour ((10 ounces, by weight), divided)

tsp kosher salt

eggs (lightly beaten)

all purpose flour, by weight ((1.5 cups, measured))

unsalted butter (at 65-70 degrees)

butter

Start with the sponge. Place the milk, yeast, egg, and 1 cup of flour in the bowl of a stand mixer. Mix the ingredients with a spatula until combined (it will be very sticky).

Sprinkle the remaining cup of flour on top, covering the sponge completely, and let it rest in a warm place for 30 minutes (no need to cover the bowl with plastic wrap).

After 30 minutes, check that there are cracks in the flour (see blog photo). The cracks let you know that the yeast are alive and well.

Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Fit the bowl on your stand mixer, and using the dough hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the remaining 1/2 cup of flour.

When the flour has been incorporated, increase the speed to medium, and mix for 15 minutes. After 10 minutes have passed, if the dough seems too loose, add 3 additional tablespoons of flour, to help the dough form into a cohesive piece. Make sure you don’t skimp on kneading the dough for 15 minutes.

Turn the mixer down to medium low speed and add the butter, a couple pats at a time, waiting until each installment of butter is absorbed before adding the next. When all the butter has been added, bump the speed up to medium high for a minute, then reduce to medium and knead the dough for 5 minutes. The dough will be soft and slightly sticky.

Cover the bowl tightly with plastic wrap, and let it rise at room temperature for 2 hours, until it has doubled in size.

Using a spatula, gently turn the dough upside down and compact it back to its original volume (we are redistributing the yeast, but take care not to &quot;bash down&quot; the dough too much).

Cover the bowl again with plastic wrap and let it rise in the refrigerator overnight, or for at least 8 hours.

With a sharp knife, gently slice your dough into 3 sections. Cut each section into 6 pieces. You may gently roll those pieces into balls, but you can also leave them sort of square.

Get three standard loaf pans***. If using nonstick bakeware, you can skip greasing, but if using uncoated bakeware, I recommend greasing with butter. Place 6 balls each into each pan, then cover with plastic wrap. Let rise for 2 hours.

When you are ready to bake, preheat the oven to 375F, and bake the loaves for about 30 minutes, until the interior measures 200F using an instant read thermometer. If during the baking process your brioche browns too much, loosely cover the loaves with aluminum foil. Enjoy!

Brioche is yet another very classic bread, and on the rich end of the spectrum, with eggs and butter playing important roles. With an egg-washed top that provides a shiny mahogany color, this bread screams "decadent." Or maybe it screams "use me for French toast."

The Fundamental Techniques of Classic Bread Baking's Pain Brioche Recipe

/ 1 pound 71/3 ounce bread flour

/ 5 1/8 ounces cool water

/ 2 1/3 ounces cool milk

yeast

/ 2 3/4 sugar

Prepare the mise en place, taking care that the water and the milk are about 75 degrees.

Place the butter on a clean, flat work surface and, using a rolling pin, lightly pound on it to soften.

Combine the bread flour, water, milk, eggs, and yeast in the bowl of a standing electric mixer fitted with the hook. Mix on low speed for about 5 minutes, or until the dough is starting to become shaggy (mixed but not smooth in texture) and there is some gluten development. Add the sugar and salt, increase the mixer speed to medium, and continue mixing for about 5 minutes, or until the dough begins to come together into a mass.

With the mixer on low, add the butter, a little at a time, and mix for about 5 minutes, or until the dough has come together and pulls away from the bowl.

Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 45 minutes.

Uncover the bowl and fold the dough. Again, cover with plastic film and set aside to ferment for 45 minutes.

Uncover the dough and divide it into three 450 gram / 16-ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.

To make the egg wash, combine the egg with 14 grams / 1 tablespoon water in a small bowl, whisking it to blend.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each round into a batard.

Place one batard, seam side down, in each prepared pan. Using a pastry brush, lightly coat the top of each loaf with the egg wash. (Do not discard the remaining egg wash.) Cover the loaves with plastic film and proof for 2 hours.

About a half hour before you are ready to bake, preheat the oven to 350 degrees.

Uncover the dough and again, using a pastry brush, lightly coat the top of each loaf with the remaining egg wash. (If desired, the pans can be set on sheet pans for baking, but this is not necessary.)

Transfer the loaves to the preheated oven. Bale for 35 minutes or until the crust is golden brown and shiny and the sides are firm to the touch.

Remove from the oven and transfer to wire racks to cool.

Masa enriquecida con mantequilla, de origen francés. Fue parte de los banquetes de la nobleza gracias a su delicada fragancia y su sabor.

RECETA PAN BRIOCHE

214 gr Harina de trigo

gr Agua Fría

gr Levadura

gr Sal

gr Huevos

45 gr Azucar

75 gr Mantequilla templada

Pesar todos los ingredientes por separado.

Mezclamos en un recipiente los 10 gramos de levadura, los 30 gramos de agua fría y los 75 de huevos batidos.

En otro bol unimos la harina de trigo y la sal, agregamos los líquidos y mezclamos hasta conseguir una preparación con textura de masa.

Agregamos la mantequilla y el azúcar. Este proceso es muy largo y tedioso, hay que ser muy pacientes ya que la masa va a perder fuerza y prácticamente estamos empezando desde cero, no es necesario agregar mas harina, solo hay que amasar con muchas ganas.

Cuando obtenemos ya una bola de masa homogénea que aprueba el test del gluten (en nuestro ebook gratis lo explicamos), debemos dejarla tapada para que realice su fermentación inicial que durara 120 minutos (2 horas).

A la mitad de la fermentación, y como es ya costumbre en los panes, procedemos a desgasificar.

Ya terminada la fermentación inicial, introducimos la masa en un recipiente con su tapa y la introducimos en la nevera por un tiempo de 720 minutos (12 horas).

Sacamos de la cámara luego de la fermentación retardada y trabajamos un poco para recuperar la elasticidad. Con amasarla un poco bastará.

Pasamos a formar el brioche con cualquiera de los 3 métodos de brioche a tête

Introducimos en los moldes, que hemos engrasado previamente y pintamos con huevo batido.

Dejamos fermentar la masa por un tiempo mínimo de una hora. Este tiempo es orientativo ya que dependiendo de la temperatura ambiental puede ser mayor o menor.

Una vez ya fermentada, con una tijera humedecida en agua se le realizan unos cortes profundos en cada canal del molde y se vuelve a pintar con huevo.

Se hornea a 185º C o 365º F durante 25 minutos.

Se deja enfriar y se disfuta con café.

Made using the tangzhong method, these brioche buns are light, buttery and pillow-y soft! They can be enjoyed freshly baked or lightly toasted, and they make the best burgers I have ever tasted. 

The Fluffiest Brioche Buns

Egg wash: 1 egg + 1 tablespoon water

(43 grams) melted butter

(180 grams) whole milk, lukewarm

(9 grams) active dry yeast

(30 grams) sugar

(415 grams) bread flour

(10 grams) kosher salt

(18 grams) bread flour

(60 grams) whole milk

(25 grams) water

Combine all of the tangzhong ingredients in a...

Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.

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