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Here is a classic fall recipe with a twist. I’ve added the tartness of pomegranate seeds to the mellow sweetness of pears and draped the whole thing in a rich, buttery, tender brioche dough. It is a lovely and quick dessert, especially if you have a bucket of brioche on hand. For those of you who do not already own Artisan Bread in Five Minutes a Day (click here to purchase), here is the recipe and it can be used for all of these wonderful treats: caramel sticky buns, grilled fruit tart, fresh fruit muffins, Brioche à tête, apricot pastries and fabulous doughnuts! Actually the possibilities are endless, just use your imagination and let us know what treats you’ve come up with.
Brioche dough (makes about 4 loaves)
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 (this is my all time favorite!)
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour
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.
Cover (not airtight), and allow to sit at room temperature for about two hours.
The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. It can be used to create the Tatin or any of these brioche recipes: caramel sticky buns, grilled fruit tart, Fresh Fruit Muffins, Brioche à tête, apricot pastries and fabulous doughnuts! The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.
I love all of the bread I have tried in your book..Artisan Bread in Five. I am baking some loaves today with the brioche dough. I have used this dough several times with great success but today for some reason when baking the brioche tete the top of the loaf split…any ideas why?
Hi Courtenay,
Was your loaf larger than normal? If so, it may have just needed a little more time to rest. This can also happen if the dough is too cool, which would also require a longer resting time.
Thanks, hope the loaf was still tasty! Zoë
Thanks Zoe for the response, My loaf was not a large loaf and I had let it rest probably 1.5 hrs. I have more dough so I will be making more tomorrow and I will try letting it rest longer. Again thank you so much!
Have anyone ever tried to do a spin on a panettone with the brioche dough? Obviously adding Fiori di Sicilia to the dough. Thoughts?
April: We have, which of our book(s) do you have, some have recipe for it?
Hi, I tried to bake brioche last week, my first time. I experienced this strong smell coming from the dough straight after mixing eggs, honey, water, yeast, but before adding flour. I don’t know what it was. Was it the honey? The yeast (I used dry, granulated yeast)? Even after the baking was done, I could still smell it on the bread. Is it normal?
Hi Desiree,
Describe the smell? Was it sweet or more like an alcohol? If it is sweet, it was the honey. The alcohol smell can be the yeast. Both are normal, but some people tend to be more sensitive to it. Let me know what it was and we can help.
Thanks, Zoë
would like to try hot cross buns with the brioche mix.
every day we make the ciabata – pensioners so small fresh loaves are beaut.
when i make that mix it is very wet – to slump and it works fine,
do i mix the brioche dough to the same consistency
regards and thanks
peter
seaford victoria australia
Hi Peter,
The brioche will be very loose when you mix it, but will stiffen up after being refrigerated. You can’t use this dough until it is well chilled.
http://www.artisanbreadinfive.com/2011/04/19/hot-cross-buns
Enjoy! Zoë
Hi. I have had success using your master ww dough recipe with 1/8 tsp of yeast and extending rise time to 18-24hrs. What is the minimum amount of yeast can i use in the brioche recipe? With egg/dairy, I presume the rise should be in fridge. Your thoughts?
Phx: Correct, rise must be in fridge after first two hours on the counter. You should be OK with same 1/8 t.
If the dough is still too sticky after I let it rise for 2 hours…can I knead in more flour after? What should I do?
And is granulated yeast – the instant yeast from the supermarket?
Chun: Which recipe are you using (which book and page number). Gran’d yeast, yes, instant yst from superm is fine.
My query is how to use the brioche as a filled bun.
I would LOVE to be able to stuff the buns with samosa fillings (vegetarian, meat), red bean paste, tuna mushroom, spinach (similar to spanakopita), cajun shrimps perhaps.
Your thoughts? Thanks a bunch.
Hi M.Moses,
This is actually a technique we’re testing for our next book.
Until then you can use the beignet technique to fill the buns, but you can bake them instead of frying if you prefer.
Thanks, Zoë