Rainbow Brioche Food

BRIOCHE

Steps:

• In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
• Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
• Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
• Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
• Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
• Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
• To serve, slice in half and fill with a scoop of sorbetto.

BRIOCHE

Steps:

• Combine the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed to combine. Add the milk and 6 eggs and mix on low until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the sides, about 5 minutes.
• Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Return the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer to a large bowl, then cover with plastic and refrigerate 8 hours and up to overnight.
• Generously butter two 9-by-5-inch nonstick loaf pans and divide the dough between them. Generously butter two pieces of plastic wrap large enough to cover the pans and place them butter-side down loosely over the pans. Let the dough rise until it comes to 1 inch above the rims of the pans, about 3 hours.
• Preheat the oven to 350 degrees F.
• Beat the remaining egg with 1 tablespoon water. Remove the plastic wrap and brush the top of each loaf with the egg wash, then place the pans on the middle rack of the oven. Bake, rotating halfway through, until golden brown and the internal temperature of each loaf is 190 degrees F, about 30 minutes. Remove the pans to a wire rack and let cool 5 minutes. Run a knife around the sides of the loaves to loosen and remove the loaves from the pan. Let cool completely on the rack.

BRIOCHE

Steps:

• For the sponge: Put the flour, yeast and milk in a medium bowl and mix with your hands until smooth and well combined. Cover the bowl with plastic wrap or a damp towel and allow to rest at room temperature for about 12 hours.
• For the dough: In the bowl of a stand mixer fitted with a dough hook, combine the eggs, sugar, salt, flour and the sponge and mix on medium speed until a smooth dough forms, about 2 minutes. The dough should spring back to the touch of your finger.
• With the mixer on medium speed, add the butter, 2 tablespoons at a time, allowing it to be incorporated after each addition. Continue beating until the dough is smooth (and to allow the gluten to develop), about 10 minutes. The dough will be very dense.
• Lightly coat a large bowl with melted butter. Add the dough to the prepared bowl, cover with plastic wrap or a damp towel and allow to rest for about 1 hour at room temperature. (This helps promote the formation of air pockets during baking.)
• While the dough is proofing, brush three 9-by-5-inch loaf pans generously with melted butter.
• Turn the dough out onto a clean work surface. Divide into three 1-pound pieces. Gently press each piece of dough into a rectangle that's slightly smaller than a loaf pan, with the shorter end facing you. Pick up the top two corners of dough and bring them to the center, stretching the dough slightly as needed for the corners to meet. Roll this folded end over the dough to form a loaf shape.
• Gently but quickly pick up the shaped dough and place it seam-side down in the prepared loaf pans.
• Cover the pans with a damp towel and allow the dough to rise in a warm place until it fills the pan and reaches about 1 1/2 inches above the rim, about 1 hour.
• For baking: Preheat the oven to 375 degrees F. Whisk the yolks and cream together for the egg wash, then brush evenly over the dough.
• Bake until the loaves are a deep brown on top and the center reaches 180 degrees F on an instant-read thermometer, 30 to 40 minutes. Cool for 5 minutes on a wire rack, then remove the loaf from the pan and cool completely, top side up.