Baked Eggs In Brioches Food

BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
• Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
• Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
• Carefully remove the ramekins from the water bath. Let cool slightly before serving.

BAKED EGGS IN BRIOCHES

Steps:

• Preheat oven to 350°F.
• Cut off tops of brioches (about 1 inch) and scoop out insides of bottoms to make a shell, leaving 1/4 to 1/2 inch all around and being careful not to tear (cavity should be just big enough to fit a large egg). Brush insides and cut sides of tops with butter.
• Arrange brioche shells in a muffin tin and season with salt and pepper. Crack an egg into each brioche and sprinkle with herbs. Bake brioches in lower third of oven 15 minutes. Arrange brioche tops, cut sides up, in a shallow baking pan and put in upper third of oven. Bake both bottoms and tops until eggs are cooked to desired degree of doneness and brioche tops are golden brown, 10 to 20 minutes more.
• Serve each brioche with its top for dipping in egg.

BRIOCHE

Steps:

• Put the flour in a bowl of a stand mixer 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, then mix it all together with the dough hook.
• 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.
• 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.
• 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 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 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, then remove and cool completely.

SCRAMBLED EGGS, WITH SMOKED SALMON IN BRIOCHE

Steps:

• Preheat oven to 350 degrees and heat brioche. Meanwhile prepare the eggs.
• Put the eggs in a blender with salt, pepper and four tablespoons of butter. Blend until frothy.
• Heat the remaining butter in a thick skillet over low heat. Stir the salmon and dill into the eggs and add the mixture to the skillet. Cook very slowly, stirring until the eggs are cooked soft and not dried out. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioche warm.
• Fill the centers of the brioches with the egg mixture and cap with the brioche lid. Serve immediately.

BRIOCHE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

BRIOCHE

Steps:

• Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
• Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
• Sprinkle over the remaining cup of flour to cover the sponge.
• Set the sponge aside to rest uncovered for 30-40 minutes.
• After this resting time, the flour coating will crack, your indication that everything is moving along properly.
• Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
• Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
• Still mixing, sprinkle in 1/2 cup more flour.
• When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
• During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
• In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
• You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
• When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
• With the mixer on medium-low speed, add the butter a few tablespoons at a time.
• This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
• When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
• Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
• When you're finished, the dough should feel somewhat cool.
• It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
• FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
• SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
• Work your way around the circumference of the dough, lifting and releasing.
• Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
• AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
• STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
• The dough can remain frozen for up to a month.
• Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
• TO BAKE IN LOAVES: Divide the dough into thirds.
• Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
• Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
• Do the same with the other two pieces of brioche dough.
• Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
• Preheat the oven to 375°F.
• Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
• Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
• Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
• Cool to room temperature on a rack.
• NOTE: You could also use this dough to make the very finest sticky-buns you've ever eaten in your entire life, or you can press it out in a deep dish pizza pan, cover it with cream cheese mixed with powdered sugar, the put fruit slices or berries over it for a very upscale"fruit pizza".

BASIC BRIOCHE

Steps:

• 1. One day or up to 2 days ahead, make the dough. In the mixer bowl, place the water, sugar, instant yeast, flour, and egg. Whisk by hand until very smooth, to incorporate air, about 3 minutes. The sponge will be the consistency of a very thick batter. (At first the dough may collect inside the whisk, but just shake it out and keep whisking. If it's too thick to whisk, it means you've added too much flour and will need to add a little of the eggs to be added Step 3.) Scrape down the sides of the bowl and set it aside, covered with plastic wrap.
• 2. Combine the ingredients for the flour mixture and add to the sponge. In a small bowl, whisk the flour with the sugar and yeast. Then whisk in the salt (this keeps the yeast from coming in contact with the salt, which would kill it). Sprinkle this mixture on top of the sponge. Cover it tightly with plastic wrap and let it stand for 1 1/2 to 2 hours at room temperature. (During this time, the sponge will bubble through the flour mixture in places; this is fine.)
• 3. Mix the dough. Add the 2 cold eggs and mix with the dough hook on low (#2 if using a KitchenAid) for about 1 minute or until the flour is moistened. Raise the speed to medium (#4 KitchenAid) and beat for 2 minutes. Scrape the sides of the bowl with an oiled spatula and continue beating for about 5 minutes longer or until the dough is smooth and shiny but very soft and sticky. It will mass around the dough hook but not pull away from the bowl completely.
• Add the butter by the tablespoon, waiting until each addition is almost completely absorbed before adding the next tablespoon, beating until all the butter is incorporated. The dough will be very soft and elastic and will stick to your fingers unmercifully, but don't be tempted to add more flour at this point; it will firm considerably after chilling. (The dough will weigh about 19 ounces/536 grams.)
• 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 1-quart dough rising container or bowl, greased lightly with cooking spray or oil. Lightly spray or oil the top of the dough and cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise until doubled, 1 1/2 to 2 hours.
• 5. Chill the dough. Refrigerate the dough for 1 hour to firm it; this will prevent the butter from separating.
• Gently deflate the dough by stirring it with a rubber scraper or spatula, and return it to the refrigerator for another hour so that it will be less sticky and easier to handle.
• 6. Deflate the dough and allow it to rest, chilled. Turn the dough out onto a well-floured surface and press or roll it into a rectangle, flouring the surface and dough as needed to keep it from sticking. The exact size of the rectangle is not important. Give the dough a business letter turn, brushing off any excess flour, and again press down or roll it out into a rectangle. Rotate it 90 degrees so that the closed side is facing to your left. Give it a second business letter turn and round the corners. Dust it lightly on all sides with flour. Wrap it loosely but securely in plastic wrap and then place it in a large zip-seal bag. Refrigerate for at least 6 hours or up to 2 days to allow the dough to ripen (develop flavor) and firm.
• 7. Shape the dough and let it rise. Remove the dough from the refrigerator and gently press it down to deflate it. Cut the dough into 16 pieces (a scant 1 1/4 ounces/33 grams each). Without a scale, the easiest way to divide the dough evenly is to lightly flour your hands and roll it into a long cylinder. Cut it in half, then continue cutting each piece in half until there are 16 pieces.
• Pinch off a little less than one-quarter of each piece, for the topknot. Roll each larger piece of dough into a ball and press it into a prepared brioche mold. With lightly floured hands, shape each of the dough pieces reserved for the topknots into an elongated pear form. Using your index finger, make a hole in the center of each brioche, going almost to the bottom of the mold, and insert the elongated part of a topknot deeply into the hole. Cover the molds loosely with oiled plastic wrap and let rise (ideally at 75° to 80°F) until the edges of the dough reach the tops of the molds, about 1 hour. (See page 493 for step-by-step illustrations.)
• 8. Preheat the oven. Preheat the oven to 425°F 1 hour before baking. Have an oven shelf at the lower level and place a baking stone or baking sheet on it before preheating.
• 9. Glaze and bake the brioche. Lightly beat together the egg yolk and cream for the glaze. Brush the top of the brioche with the egg glaze, being careful not to drip any on the side of the pans, or it will impede rising. Allow it to dry for 5 minutes and then brush a second time with the glaze. Use greased scissors or a small sharp knife to make a 1/4-inch-deep cut all around the base of the topknot so it will rise to an attractive shape.
• Set the molds on a baking sheet and place them on the hot stone or hot baking sheet. Bake for 10 to 15 minutes, or until a skewer inserted under a topknot comes out clean (an instant-read thermometer inserted into the center will read about 190°F).
• 10. Cool the brioche. Remove the brioche from the oven and unmold them onto a wire rack. Turn top side up and allow them to cool until barely warm.
• Note The small brioche can be reheated in a 350°F oven for 5 minutes.
• ULTIMATE FULL FLAVOR VARIATION
• For the best flavor development in Step 2, allow the sponge to ferment for 1 hour at room temperature, then refrigerate it for up to 24 hours.
• VARIATIONS
• Black Pepper Brioche When I tasted this brioche, filled with lobster salad, at Larry Forgione's An American Place years ago, I imagined that it would be a great counterpoint to the smokiness of bacon in a BLT. Simply add 1 1/2 teaspoons (4 grams) coarse or butcher's grind black pepper along with the salt. For foie gras, 1 tablespoon (12 grams) green peppercorns in vinegar (drained) can be substituted.
• Sweet Potato Brioche This delightful version was inspired by Julia Carter, who used to be Susan Spicer's pastry chef at Bayona Restaurant in New Orleans. Sweet potato, or yam, adds a beautiful golden color and moister texture to the brioche, without adding the eggy flavor that more egg would produce. The flavor of the sweet potato, however, is so subtle as to be unnoticeable.
• Add 1/2 cup (about 4.5 ounces/126 grams) of sieved baked sweet potato or yam to the dough when adding the cold eggs. The overall sugar can be decreased by 1 tablespoon to compensate for the sweetness of the potato.
• Brioche Loaf The basic recipe, or the above variations, can be baked as one large loaf. Follow the recipe as written through Step 6, then proceed as directed below.
• 7. Shape the dough and let it rise. Deflate the dough as directed, then press or roll the dough into a rectangle about 7 1/2 inches long and 5 inches wide. Roll it down from the top in 3 turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough. Place it seam side down in the prepared pan, pressing it down firmly. Cover it lightly with oiled plastic wrap and allow it to rise until the top of the dough reaches the top of the pan, 1 1/2 to 2 hours.
• 8. Preheat the oven. Preheat the oven to 350°F 30 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
• 9. Glaze (if desired), slash, and bake the brioche loaf. For a shiny top crust, brush with the optional egg glaze. With a sharp knife or single-edged razor blade, make a 1/4- to 1/2-inch-deep lengthwise slash in the dough, starting about 1 inch from one end of the pan and going to within 1 inch of the other end.
• Set the pan on the hot stone or hot baking sheet. Bake for 35 to 40 minutes or until golden brown and a skewer inserted into the center comes out clean (an instant-read thermometer inserted into the center will read about 190°F).
• 10. Cool the brioche loaf. Remove the brioche from the oven and unmold it onto a wire rack. Turn top side up and allow it to cool until barely warm, at least 2 hours.
• Giant Brioche
• Makes: a 9-inch-by-5-inch-high round loaf/2 1/4 pounds/1047 grams
• Make a double recipe of Basic Brioche dough (2 pounds 6 ounces/1 kilogram, 80 grams), following the recipe as written through Step 6. Shape and let rise as in Step 7. Glaze and bake as in Steps 8 and 9, but after 5 minutes at 425°F turn down the oven to 375°F and continue baking for 45 to 55 minutes or until a skewer inserted under the topknot comes out clean. (An instant-read thermometer inserted into the center will read about 190°F.) After about 20 minutes at 375°F, or when the top crust is brown, tent it loosely with foil, shiny side out. Cool for several hours until barely warm.
• Dairy Dinner Challah
• People often complain that challah seems dry. This one isn't, because it's a true brioche, made with butter. According to kashruth (kosher) laws, bread made with butter or dairy products cannot be eaten when meat is served at the same meal. So break with tradition, and serve fish instead of chicken one Friday night. This challah will still be moist the next morning, ready to be lightly toasted and topped with smoked salmon.
• Makes: a 9-by-5-inch-high round loaf/ 2 1/4 pounds/1047 grams
• Make a double recipe of Basic Brioche dough (2 pounds 6 ounces/1 kilogram, 80 grams), following the recipe as written through Step 6, then proceeding as directed below.
• 7. Shape the dough and let it rise. Remove the dough from the refrigerator. Flatten it gently so as not to activate the gluten, making it stretchy. For a loaf with a braided top, divide the dough into 3 equal parts. Roll each on a lightly floured counter into a rope about 26 inches long. (If the dough is very elastic, allow it to rest, covered with plastic wrap, for 5 to 10 minutes.) For the most symmetrical loaf, braid the dough starting from the center and working toward each end, pinching it at the ends (see page 73). Coil the braid into the pan, starting at the center, and tucking the end underneath. Or, for an elegant snail shape, make one long thick rope and coil it around in the same manner.
• 8. Glaze the dough and let it rise. Brush the dough with the egg glaze, going deep into the crevices. Cover and refrigerate the remaining glaze. Cover the dough with a plastic box or oiled plastic wrap and allow it to rise in a warm place until the dough has reached the top of the pan, about 1 1/2 to 2 hours.
• 9. Preheat the oven. Preheat the oven to 425°F 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
• 10. Glaze and bake the challah. Brush the challah again with the egg glaze, going well into the crevices; be careful not to drip any down the side of the pan, or it will impede rising. Sprinkle the challah with the poppy seeds.
• Place the pan onto the hot baking stone or hot baking sheet and bake for 5 minutes. Lower the heat to 375°F and continue baking for 50 to 55 minutes or until the bread is golden and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 190°F). After about 20 minutes at 375°F, or when the top crust is brown, tent it loosely with foil.
• 11. Cool the challah. Remove the pan from the oven and unmold the challah onto a wire rack. Turn it top side up to cool completely.
• Convenience Brioche
• To make the dough in a bread machine with a programmable setting and pause button, after mixing the sponge (Step 1), scrape it into the bread machine container and sprinkle the flour blanket on top, as in Step 2. Add the cold eggs (Step 3) and mix the dough for 3 minutes, then let it proceed through the knead cycle for about 8 minutes, or until the dough is smooth, shiny, and elastic. You will need to pause the machine a few times to scrape out any flour or dough that collects in the corners of the container. Add the softened butter at once and continue the kneading cycle until it is incorporated, about 3 minutes, pausing and scraping down the sides if necessary.
• For the first rise (Step 4), turn off the machine and let the dough rise (with the lid closed) until approximately doubled, 1 1/2 to 2 hours. Remove the container from the machine, cover it with plastic wrap, and refrigerate it for 1 hour (Step 5). Return the container to the bread machine (you can leave the plastic wrap in place) and deflate the dough by pressing the mix button and mixing for about 30 seconds. Return the container to the refrigerator for 1 hour. Then proceed from Step 6, deflating and chilling the dough.
• POINTERS FOR SUCCESS
• • In a superb article on brioche in Pleasures of Cooking, the cookbook author Paula Wolfert recommends melting and browning about one-fifth of the butter (2 tablespoons) for an extra rich, delicious flavor.
• • On some mixers there may not be an adjustment to raise the bowl, and the dough hook may not work as well for this small amount of dough; if this is the case, use the paddle beater.
• • If after unmolding a brioche loaf the sides are still pale in color, place the loaf directly on the oven rack and continue baking for about 5 minutes to brown the sides and make them firm to prevent collapse.
• • If a deeper shine is desired, the brioche can be double-glazed by brushing with the glaze immediately after shaping and then a second time just before baking. This also serves to prevent the dough from drying out during rising. Understanding
• UNDERSTANDING
• This dough is exceptionally wet. Just enough extra flour is added to be able to handle it for shaping, resulting in a very light, soft bread. I do not use the food processor for this dough because it is so sticky that it is very difficult to remove from the bowl and blade; it also lifts up the blade when incorporating the butter.
• THE DOUGH PERCENTAGE
• Flour: 100% Water: 55.4% (includes the water in the butter and egg white) Yeast: 2.1% Salt: 1.5% Fat: 47.7% (includes the fat in the egg yolk)