The Baking Bible: Sugar Rose Brioche
This is a beautiful looking loaf of bread, and as it is a brioche, it is really delicious too. It also looks really complicated, but really it is not. My kind of project.
I am really loving how brioche can fit into a busy life. The starter and flour blanket can be made in one day and put in the refrigerator overnight. Next day the cold dough can go straight into the mixer to knead and incorporate the eggs and butter. Then a rise, a rest, a degas, another rest, then a couple business letter turns, and then the dough can go hang out in the refrigerator for up to 2 days.
Two days later, the brioche gets rolled out to a big circle. The brioche was amazingly easy to roll out. My dough wasn't sticky at all, which brioche is supposed to be. Maybe all that time in the refrigerator helped with that?
Cinnamon and sugar are spread out over the rolled out dough and then everything is rolled up, jelly roll style. Then comes the big design ta-da. The roll is cut down the middle lengthwise, the two sides are twisted together, cut sides up. This twist then gets coiled into a spiral which, when baked, looks super complicated and very appealing.
This is a very easy bread to snack on. Sweet soft bread, enriched with eggs and butter, and a hit of cinnamon. A winner!
I am really loving how brioche can fit into a busy life. The starter and flour blanket can be made in one day and put in the refrigerator overnight. Next day the cold dough can go straight into the mixer to knead and incorporate the eggs and butter. Then a rise, a rest, a degas, another rest, then a couple business letter turns, and then the dough can go hang out in the refrigerator for up to 2 days.
Two days later, the brioche gets rolled out to a big circle. The brioche was amazingly easy to roll out. My dough wasn't sticky at all, which brioche is supposed to be. Maybe all that time in the refrigerator helped with that?
Cinnamon and sugar are spread out over the rolled out dough and then everything is rolled up, jelly roll style. Then comes the big design ta-da. The roll is cut down the middle lengthwise, the two sides are twisted together, cut sides up. This twist then gets coiled into a spiral which, when baked, looks super complicated and very appealing.
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Beautiful!
ReplyDeleteOh my gosh that last picture is amazing! All the pics are great but this one says it all. Love your write up. Had I waited and started making this today I could have saved myself a lot of brioche anxiety. Interesting about the two day rest making it less sticky. I kind of remember the Panettone being less sticky and if memory serves me correctly, that had a long chill as well. Beautiful twisted design.
ReplyDeleteLooks so delicious! I think I might have to try this one out
ReplyDeleteYour bread looks so pretty with all the swirl!
ReplyDeleteHow did you get those amazingly defined lines? What a spectacular looking loaf!
ReplyDeletethat last picture is the best ever of that bread!
ReplyDelete