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Buttery Brioche
Sides, Holidays/Entertaining
Date: June 11, 2017
Ingredients:
  • ½ pound (2 sticks) unsalted butter, softened
  • 1 tablespoon instant yeast
  • 1 tablespoon instant yeast
  • ½ cup milk
  • ¼ cup sugar
  • 6 large eggs
  • 2 teaspoon salt
  • 4-4½ cups all-purpose flour
  • 1 egg yolk beaten with 1 tablespoon water for gl
Preparation Steps:
  1. Combine the yeast and water in the bowl of a stand mixer; allow the yeast to dissolve for a few minutes. Add the sugar and eggs stirring until the eggs are broken up. Add the salt and 4 cups of flour. Stir until you've formed a shaggy, floury dough.
  2. With a dough hook on low speed, knead the dough for about 2 minutes until all the flour has been absorbed and the dough comes together in a fairly smooth ball.
  3. Increase the mixer speed to medium. Begin adding the butter one tablespoon at a time. Wait until one lump is mostly mixed in before adding the next. Stop and scrape down the sides of the mixer as needed until all the butter is added.
  4. Once all the butter is added, continue to beat the dough for about 5 minutes, once the butter is completely absorbed. When finished, the dough should look glossy and supple and it should jiggle slightly when you shake the bowl, like firmly set custard.
  5. The dough can rise in the bowl in which it was mixed. Cover loosely and place the bowl somewhere warm until roughly doubled in bulk.
  6. Once doubled, cover the bowl with plastic wrap and place it in the fridge. Let the dough rest overnight, or up to 2 days. It might rise a bit more in the fridge. If it looks like it will spill out of the bowl, lift the edges to de-gas it slightly.
  7. This dough is much easier to work with once it has chilled and the flavor improves with a cool overnight rest.
  8. Grease the brioche tins and then shape the rolls. Divide the dough into 12 pieces and roll into balls. Transfer to greased brioche tins.
  9. Cover the brioche loosely and place somewhere warm. Let them rise until they're doubled in bulk, look puffy and pillow-like, and are just starting to peek over the top of the pan — about 1 to 1½ hours
  10. **If in doubt, it's better to under-proof rather than over-proof these brioche loaves, so bake them as soon as you start wondering if they are ready.
  11. Begin preheating the oven to 350°F about 30 minutes before you estimate they're ready to bake. Place a rack in the middle position.
  12. Whisk together the yolk and water for the glaze. Brush it evenly over the tops of the brioche. Try not to leave any drips in the corners of the pan or under the loaves.
  13. Bake for 15-20 minutes.
Notes:

Yield: 1 Dozen Rolls

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”