Brioche Muffins Or Loaf Food

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.

BRIOCHE MUFFINS OR LOAF

Steps:

• Warm the bowl of your mixer with hot water, then dump it out.
• Mix the yeast, warm water, and sugar in the warmed bowl with a rubber spatula. Let sit for 5 minutes, until it is foamy and the sugar has dissolved.
• Add the eggs one at a time and using the paddle attachment, beat on medium speed for 1 minute, until mixed.
• With the mixer on low speed, add 2 cups of the flour, the salt, and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 minutes more. Still on low, add the soft butter in chunks and mix, occasionally scraping the paddle, for 2 minutes longer.
• Switch to the dough hook attachment, and set on low speed again.
• While the mixer is running, sprinkle in the last quarter cup of flour. Mix on low speed for 3-4 minutes, until well combined and elastic, but still sticky.
• This is a soft, sticky dough. Scrape the dough into a large buttered bowl and cover tightly with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for an hour--it should have risen substantially in the fridge.
• Grease a 12-muffin tin, if you are making muffins, or two loaf pans.
• Turn the dough onto a floured surface and cut in half.
• For muffins: pat each half into a rectangle with the dough about a half inch thick.
• Spread the raisins and dried cherries evenly over the rectangle, using more if desired. Starting on one of the rectangle's wide ends, roll up into a tight cylinder. The dough may stick, use a pastry scraper or a sharp knife to help loosen it. Pinch the seam closed.
• Cut each cylinder into 6 equal portions. Stick each dough portion seam side down into the muffin tin. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• For loaves: pat each half into a 6x8 rectangle, and roll on the wider side, as instructed above. Place each cylinder, seam side down, in a loaf pan. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Preheat the oven to 375 degrees.
• Beat the egg with the milk and brush the tops of the risen muffins (or loaves). Bake the muffins for 25-30 minutes, until they are a deep golden brown. Bake loaves for 30-35 minutes. Let cool briefly in their pans before transferring to a wire rack to cool completely.

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 FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP

Steps:

• In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
• When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
• Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
• Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
• In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.