SAUSAGE BRIOCHE DRESSING
Provided by Claire Robinson
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
- In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.
MUSHROOM, LEEK, AND BRIOCHE STUFFING
Provided by Susan Spungen
Categories Bread Mushroom Side Thanksgiving Stuffing/Dressing Leek Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
- Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
- Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
- Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.
MUSHROOM BRIOCHE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
- Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
- Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
BRIOCHE STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, spicy italian sausage, celery, large yellow onions, garlic, fresh oregano, fresh sage, day-old brioche bread, large eggs, chicken stock, fresh parsley, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
- Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the oregano and sage. Cook until fragrant, about 2 minutes.
- In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked sausage mixture.
- Pour the egg mixture over the bread and sausage mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 10 grams, Sugar 6 grams
EASY BRIOCHE
Make and share this Easy Brioche recipe from Food.com.
Provided by breadmantalking
Categories Yeast Breads
Time 1h5m
Yield 12 muffin 'loaves', 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.
- After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT!
- After rising, de-gas the dough, cut it into about 12 equal pieces, press them fairly flat then add some chocolate chips.
- Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top.
- Pre-heat the oven to 365 F (185 C). Just before placing in the oven, brush gently with a wash of egg white and water. Sprinkle with sesame seed if you want. I think it make them tastier but it's just a matter of taste. Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING
Provided by Food Network
Yield Stuffing for a 10 to 12 Pound
Number Of Ingredients 11
Steps:
- In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
- In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
- Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
- Season with salt and pepper.
CRANBERRY, SAUSAGE AND BRIOCHE STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
- In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
- Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 682 milligrams, Sugar 15 grams, TransFat 0 grams
BRIOCHE-PEAR STUFFING WITH ITALIAN SAUSAGE AND ALMONDS
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 13
Steps:
- Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING
If you wish to prepare the sauce ahead of time, simply heat 2 teaspoons of extra-virgin olive oil in a small saucepan, add the shallots, and proceed with the recipe, but do not whisk in the butter. To serve, reheat the sauce in the skillet used to brown the quail, bringing it to a gentle simmer, and stirring with a wooden spoon to scrape up the browned bits on the bottom of the skillet. Whisk in the butter as directed.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
- Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
- Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
- Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
- For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
- Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
- To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING
Steps:
- In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve. In a medium skillet, melt 3 Tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples. Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist. Season with salt & pepper Yield: Stuffing for a 10 to 12 Pound Turkey NOTES : Recipe Courtesy of Chef Debra Ponzek, Aux Delices Recipe by: IN FOOD TODAY SHOW #INK048
Nutrition Facts : Calories 7897 calories, Fat 764.34958201556 g, Carbohydrate 54.65529292176 g, Cholesterol 2046.49248884 mg, Fiber 3.76199987411499 g, Protein 209.6047822906 g, SaturatedFat 374.626768011728 g, ServingSize 1 1 Serving (6459g), Sodium 11669.406468496 mg, Sugar 50.893293047645 g, TransFat 60.584488834088 g
BRIOCHE STUFFING
This brioche stuffing recipe from Daniel Humm of Eleven Madison Park is used in his recipe for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 5
Steps:
- Place breadcrumbs and butter in a medium bowl. Add rosemary and lemon zest and gently mix to combine; season with salt and pepper. Transfer stuffing to a pastry or a large disposable plastic bag with a 1/2-inch opening cut from one bottom corner.
BRIOCHE STUFFING WITH MUSHROOMS AND BACON
For an extra special Thanksgiving meal, amp up your stuffing by using brioche as the base, and flavoring it with sautéed mushrooms, crispy bacon, and fresh herbs.
Provided by Laurel Randolph
Categories Side Dish
Time 1h40m
Yield 10
Number Of Ingredients 13
Steps:
- Toast the brioche: Preheat the oven to 300°F. Cut the brioche into 1-inch cubes. Spread them out into a single layer on a large, rimmed baking sheet. Bake them, tossing once, until dry to the touch and golden brown, about 30 minutes. Set them aside to cool. Increase the oven temperature to 375°F.
- Cook the bacon: In a large cold skillet, add the bacon in a single layer. Set the heat to medium heat, and fry until the bacon is crisp, flipping them once, about 5 minutes per side. Transfer the bacon onto a paper towel-lined plate to cool. Once the bacon is cool enough to handle, roughly chop it. If needed, remove excess bacon grease from the skillet, leaving behind about 2 tablespoons. The rest of the grease can be stored for another use. Set the heat to medium heat.
- Sauté the vegetables: Add the butter, onion, and celery. Sauté until the onions are translucent, about 5 minutes. Add the mushrooms and garlic, and cook until the mushrooms are tender, about 3 minutes. Turn off the heat and add all but 1 teaspoon of the parsley (it will be used for garnish) along with the sage and thyme. Toss to combine.
- Assemble the stuffing: Grease a 2 to 2 1/2-quart or 9x9-inch baking dish. In a large bowl, add the toasted brioche, chopped bacon, cooked vegetables, eggs, 1 1/2 cups broth, and salt. Scrape in any liquids left in the skillet too. Gently toss to combine. Add more broth as needed, 1/4 cup at a time, to hydrate the bread without making the mixture too soupy.
- Bake the stuffing: Transfer the mixture into the prepared baking dish and cover it tightly with foil. Bake it until the stuffing is puffed and bubbly, about 25 minutes, then remove the foil. Bake it uncovered until browned on the top, about 20 minutes.
Nutrition Facts : Calories 231 kcal, Carbohydrate 19 g, Cholesterol 105 mg, Fiber 1 g, Protein 8 g, SaturatedFat 8 g, Sodium 390 mg, Sugar 4 g, Fat 14 g, UnsaturatedFat 0 g
BRIOCHE
From Baking with Julia, my favorite baking book. DO NOT make substitutions, or shortcuts in this recipe. I can not and will not guarantee the results if you do. But if you elect to take on this, the Queen of Bread, you will be rewarded with an incredible bread that is great on it's own, makes great sticky buns, and makes really fabulous french toast and bread pudding.
Provided by P48422
Categories Yeast Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 9
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".
ROAST CHICKEN WITH BRIOCHE STUFFING
This roast chicken recipe is from Daniel Humm of New York's Eleven Madison Park. It uses a brioche stuffing that is simply out of this world.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Starting from the neck end of the chicken, carefully run your finger under the skin to separate from the meat, leaving it attached in the center to the sternum. Do not tear the skin.
- Evenly pipe stuffing under the skin of the legs and breasts. Season inside of chicken with salt; place rosemary and garlic in cavity of bird. Prick lemon all over with the tines of a fork and add to cavity. Truss chicken and transfer to a refrigerator to chill at least 3 hours and up to 24 hours.
- Preheat oven to 400 degrees. Place chicken in a roasting pan and transfer to oven. Roast chicken until juices run clear, about 1 hour. Remove from oven and loosely cover with parchment paper-lined aluminum foil. Let stand 30 minutes before carving and serving.
BRIOCHE STUFFING WITH CHESTNUTS AND FIGS
This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well blog published several recipes appropriate for the meat-free Thanksgiving table. Here, vegetarian sausage stands in for traditional pork, and the addition of apple, fennel and chestnuts provide a pleasing combination of flavors and textures. It is a rich and delicious dressing that everyone will love.
Provided by Tara Parker-Pope
Categories casseroles, side dish
Time 1h
Yield 10 servings
Number Of Ingredients 18
Steps:
- Dice brioche into a medium-fine dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
- Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, fennel, apple and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
- In a second sauté pan, melt the remaining butter and cook sausage gently. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, figs, reduced stock and stock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.
- Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40 minutes or until browned and hot throughout.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 341 milligrams, Sugar 6 grams, TransFat 0 grams
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
More about "brioche stuffing recipe by tasty food"
BRIOCHE STUFFING WITH CRANBERRIES - BLUE BOWL
From bluebowlrecipes.com
5/5 (12)Total Time 1 hr 20 minsCategory Side DishCalories 315 per serving
- Dry your bread: Preheat oven to 250 degrees (yes 250 - not 350!) Slice your buns into 1 or 2 inch chunks. Spread evenly on two un-greased baking sheets and bake for 15 minutes. Stir bread cubes, rotate your pans, and bake 15 more minutes. Set aside to cool. Turn oven heat up to 350 degrees.
- Make your stuffing: Melt stick of butter in a large soup pot or dutch oven over medium heat. Add the diced celery, onion, thyme, sage, salt, and pepper. Cook over medium high heat, stirring, for 10-12 minutes. Stir in your fresh cranberries. Next, measure out your two cups of broth. Add 1/4 of the dried bread to the pot, and 1/4 of the broth (1/2 cup). Stir gently - the goal here is to evenly moisten the bread. Repeat this 3 more times until all the bread and broth have been used. (Reserve the remaining 1/4 cup of broth.)
- Bake: Butter a 9x13 baking dish and gently spoon the stuffing mixture into it. Don't pack it in. If you see any chunks of bread that didn't get moistened - drizzle the reserved 1/4 cup of broth over those spots. Pour the 2 TBSP of melted butter over the stuffing. Sprinkle on a little extra thyme and sage. Bake, uncovered, for 20 minutes. Cover with foil and bake for 20 more minutes.
- Serve + Store: Serve warm! Store leftovers in an airtight container in the fridge for up to 5 days.
BRIOCHE AND MUSHROOM STUFFING - THANKSGIVING RECIPES ...
From countryliving.com
Cuisine American, FrenchTotal Time 1 hr 15 minsServings 10Calories 207 per serving
BRIOCHE STUFFING RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
BONELESS TURKEY BREAST WITH BRIOCHE STUFFING - FAMILYSTYLE ...
From familystylefood.com
5/5 (2)Total Time 1 hr 20 minsCategory MeatCalories 537 per serving
- To butterfly the turkey: Make a perpendicular slice 3/4 of the way through the thicker, long side of the breast, and open it up like a book. Pound with a mallet to an even thickness.
- Arrange the prosciutto slices on a work surface in 3 or 4 rows of 2 slices each with the long sides horizontal. Put the turkey skin-side down on the prosciutto.
AN HERBACEOUS SAUSAGE AND BRIOCHE STUFFING WE THINK YOU ...
From cbc.ca
Servings 6-8
RECIPE: DRIED APRICOT, CHESTNUT & BRIOCHE BREAD STUFFING ...
From westcoastfood.ca
Estimated Reading Time 30 secs
BRIOCHE STUFFING RECIPE BY MILAGROS CRUZ
From thedailymeal.com
4/5 (1)Estimated Reading Time 3 mins
BRIOCHE BREAD STUFFING RECIPE - THE SPECKLED PALATE
From thespeckledpalate.com
4.3/5 (4)Total Time 97 hrs 16 minsCategory Side DishesCalories 330 per serving
BRIOCHE STUFFING - KITCHEN SKIP
From kitchenskip.com
Reviews 5Category Side DishesCuisine AmericanTotal Time 1 hr 30 mins
BRIOCHE STUFFING-BAKED EGGS RECIPE | MYRECIPES
From myrecipes.com
Servings 1Total Time 1 hr 35 mins
BRIOCHE SAUSAGE STUFFING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STUFFING MADE WITH BRIOCHE BREAD RECIPES ALL YOU NEED IS …
From stevehacks.com
BRIOCHE STUFFING WITH SAUSAGE & PEARS RECIPE | D'ARTAGNAN
From dartagnan.com
CRANBERRY SAUSAGE AND BRIOCHE STUFFING RECIPES
From tfrecipes.com
BRIOCHE STUFFING RECIPE BY TASTY | RECIPE | STUFFING ...
From pinterest.com
BRIOCHE STUFFING RECIPE BY TASTY BEST RECIPES
From amazingcookingguide.com
BRIOCHE STUFFING RECIPE BY TASTY- WIKIFOODHUB
From wikifoodhub.com
BRIOCHE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
MUSHROOM, LEEK, AND BRIOCHE STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
BRIOCHE BREAD CRUMB STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
BRIOCHE BREAD STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: BRIOCHE CHESTNUT STUFFING, FROM NEW YORK TIMES ...
From cbsnews.com
BRIOCHE TRUFFLE STUFFING - SHAMROCK FOODS
From shamrockfoodservice.com
BRIOCHE STUFFING WITH SAUSAGE & PEARS RECIPE - FOOD NEWS
From foodnewsnews.com
THIS BRIOCHE STUFFING RECIPE WILL STEAL THE SHOW THIS ...
From littlethings.com
BRIOCHE STUFFING RECIPE BY TASTY | OLIVER NASH | COPY ME THAT
From copymethat.com
BRIOCHE STUFFING RECIPES
From tfrecipes.com
CUP4CUP
From cup4cup.com
BRIOCHE CHESTNUT STUFFING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love