Posted by: Jonjon | March 11, 2009

Brioche 9/10 –6/10 after cooling, became a greasy buttery bun & Brioche – Honey Pecan Sticky Buns 5/10







Brioche 9/10 –6/10 after cooling, became a greasy buttery bun.

March 9 2009

http://allrecipes.com/Recipe/Brioche-2/Detail.aspx

INGREDIENTS
• 1-1/3 cups and 2 tablespoons all-purpose flour 180g
• 3 tablespoons and 1 teaspoon sugar 40g
• 7/8 (.25 ounce) package active dry yeast 6g
• 1/2 teaspoon grated lemon peel 0.8g
• 1/4 teaspoon salt 1g
• 1/4 cup and 1 teaspoon butter 65g
• 3 tablespoons and 1 teaspoon milk 50ml
• 2 eggs 100g actually only 1.6 eggs, 0.4 for basting.

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.
1. In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, lemon peel and salt. In a saucepan, heat butter and milk to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead. Spoon into greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups. Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour.
3. Beat remaining egg; brush over rolls. Bake at 375 degrees F for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.

Conclusion
Should have read the instructions carefully. I actually put in the “last egg” into the ingredient and it made the dough …workable but still quite wet so I added in like half a cup of flour, hoping that it would hide the flavor of the eggs somewhat. Conclusion
Without the lemon zest this would have tasted like a fluffy croissant. Lemon zest made this taste very good. Inspite of me adding 0.5 more eggs, I compensated by adding in a little bit more flour. I think it worked because there was no egg taste in this brioche. The brioche turned out perfectly,. 190 degrees in the oven for 20 minutes was perfect for a brioche that was done without any browning, just a little bit of yellowing. I put some chocolate into one of them , that improved it A LOT, because eating brioche by themselves were like eating croissants plain on their own. I made almond paste, should have made more, and it was a nice compliment too. By the way, the dough was a bit ….sticky, as I didn’t add any flour. So Straight after you take out the dough of the fridge, after letting it rest for 15minutes, quickly get to work and start putting them into trays before they warm up and become sticky.

Brioche – Honey Pecan Sticky Buns 5/10

March 10 2009

http://mymuffinthursdays.blogspot.com/2008/07/brioche-honey-pecan-sticky-buns.html

Ingredients:

For glaze:
1/2c butter, quartered
1c brown sugar (always packed)
1/4c honey
1-1 1/2c pecans (I bought a 4oz package, which was about 1c)

For filling:
3 tbsp butter, room temperature
1/4c sugar
3 Tbsp brown sugar (packed)
1 Tbsp cinnamon

For buns:
1/2 recipe brioche dough (recipe below)

Directions:
Make the glaze: Bring butter, brown sugar, and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into a greased (or sprayed) 13″ x 9″ glass pan, evening it out with a spatula. Sprinkle with pecans.
Make the filling: combine sugar, brown sugar, and cinnamon well.
Roll brioche dough out on a floured surface to a 16″x16″ square. Spread with room temperature butter. Sprinkle with sugar filling mixture leaving one inch plain on the end farthest from you. Roll up as tightly as possible, starting with the end closest to you. Seal the edge. Slice into 15-16 rolls. (I’ve gotten 16 both times I’ve done this). Layer on top of glaze in glass pan. Press down lightly. Cover with wax paper and let rise till double.
Bake at 375 for 27-30 minutes (I’ve only gone till 27 minutes).
Within 3 minutes, turn rolls out onto a greased platter or baking sheet lined with foil. I found this was easiest by covering the top of the glass pan with the foil side of the baking sheet, then flipping it over.

Conclusion
The pecan mixture was too buttery for me. I didn’t like it. The cinnamon filling I improvised so I couldn’t say much to that. I didn’t like the brioche that I made the other day so it didn’t work.
By the way, …I had it again….I guess the brioche themselves were not that good. They were only good when something wet or sugary is added to it to hide the buttery taste.

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