SAVORY BRIOCHE
Provided by Michael Ruhlman
Categories Bread Bake Rosh Hashanah/Yom Kippur Honey
Yield One 2-pound/900-gram loaf, 9 bubble-top rolls, or 12 dinner rolls
Number Of Ingredients 8
Steps:
- 1. Combine the milk, honey and yeast in the bowl of a standing mixer fitted with a dough hook (this can also be done by hand in a large bowl if you don't have a mixer). Turn the mixer on to distribute the yeast. Add the flour and turn the mixer to medium speed. Once the flour has begun to absorb the liquid, add the eggs, one at a time. When the eggs are incorporated add the schmaltz, then the salt, and mix on high until all the ingredients are well incorporated, 3 to 5 minutes.
- 2. Cover the mixing bowl with a lid or with plastic wrap and let the dough ferment and rise till it's doubled in size, about 3 hours (less if your kitchen is hot).
- 3. Grease your cooking vessel (see below).
- 4. Re-knead the dough by hand to redistribute the yeast and knock some of the gas out. Shape as desired: form into balls and place in a cake pan or springform mold for dinner rolls, in individual ramekins or a muffin pan, or put the whole dough ball as is in a terrine mold or loaf pan. Cover loosely with plastic wrap and refrigerate for 8 to 36 hours.
- 5. Remove the dough from the refrigerator 1-1/2 to 2 hours before baking (shorter if they're in individual portions, longer if a single loaf). Preheat your oven to 350°F/180°C. When they've reached room temperature and have started to rise, bake them. Individual portions will take about 25 minutes, whole loaves will take about 45 minutes. If you're uncertain about doneness, insert an instant-read thermometer- they're done when they've reached an internal temperature of 200°F/95°C. The crust should be an appealing golden brown.
- 6. This dough can also be frozen after the fermentation stage. Shape or mold it, wrap it twice in plastic, and freeze. To bake the dough, refrigerate it for 24 hours, then allow it to temper and rise at room temperature for 2 hours before baking.
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kiran gull
[email protected]This savory brioche is a delicious and versatile dish. It's perfect for breakfast, lunch, or dinner. I've made it several times and it's always a hit.
Korayende Kato Arnold
[email protected]This recipe is a fail. The brioche was dense and dry, and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Arafa Abo senna
[email protected]This savory brioche was a hit at my last party! It's so easy to make and it looks really impressive. I've already gotten several requests for the recipe.
Savannah Xiong
[email protected]I'm not a huge fan of brioche, but this recipe was surprisingly good. The bread is light and airy, and the filling is savory and flavorful. I'll definitely be making this again!
Brenda Rivera
[email protected]This savory brioche is the bomb! It's so easy to make and it always turns out perfect. I love that I can customize it with different fillings and toppings. It's a great recipe to have in your back pocket for any occasion.
Sona Ayesha
[email protected]Meh.
Mst Roni
[email protected]This recipe is a keeper! The brioche is so soft and fluffy, and the filling is rich and flavorful. I made it for a brunch party and it was a huge hit. Everyone raved about it.
Beth Alexander
[email protected]This savory brioche was a bit of a disappointment. It didn't rise as much as I thought it would and the flavor was a bit bland. I think I'll stick to my old brioche recipe.
Nenita Abana
[email protected]I've tried this recipe twice now and both times it's come out perfectly. It's so easy to make and the results are always impressive. I love that it can be dressed up or down depending on the occasion.
Yaseen awan
[email protected]Just made this brioche and it turned out amazing! It's so fluffy and flavorful. I used a combination of gruyère and cheddar cheese, and it was the perfect balance of sharp and creamy. Definitely a new favorite recipe.
Vickie Kucera
[email protected]This savory brioche is a total game-changer! It's so versatile and can be used for breakfast, lunch, or dinner. I've made it with cheese, ham, and bacon, and it was a hit with my family. Can't wait to try it with other fillings!