A Brioche Recipe to Level Up Your Home Baking

Brioche can seem daunting, but its recent ubiquity makes it a tantalizing task for a home cook. Fear not, this week NUVO has a brioche recipe from Riley’s in Vancouver that will have you feeling like an expert. This version uses herbs and cheese for a savoury end product, but the base recipe can be modified with ingredients of your choice for those with a sweet tooth.

Ingredients

1/3 cup milk

1 1/4-ounce package active dry yeast or 2 1/4 teaspoons from a larger container

2 cups all-purpose flour

2 1/2 cups cake flour

1/3 cup granulated sugar

2 1/2 teaspoons fine sea salt

6 large eggs at room temperature

10 ounces unsalted, room temperature butter cut into 1-inch cubes

1/4 cup chopped rosemary and thyme

2 cups of shredded cheese mix of your choice

Whipped butter

Method

Heat the milk to 110-115°F.

In a small bowl, combine warm milk and active dry yeast.

Let it stand for 10 minutes until the yeast is dissolved, then set aside.

In the bowl of a stand mixer fitted with the dough hook attachment, sift together the all-purpose flour, bread flour, sugar, and salt.

Add the eggs and beat on low speed for 1 minute, scraping down the sides of the bowl as needed.

Slowly pour in the dissolved yeast mixture and continue beating on low speed for 5 minutes.

Stop the mixer, scrape down any dough stuck to the hook, and beat for an additional 5 minutes.

Gradually add the softened butter cubes, about 1/4 at a time, beating for 1 minute after each addition.

Once all the butter is incorporated, beat for an additional 10 minutes until the dough becomes smooth and silky.

Transfer the dough to a large floured bowl and cover it with plastic wrap.

Allow it to rise in a warm place until doubled in size, approximately 3 hours.

Turn the risen dough out onto a generously floured work surface and gently press out any air bubbles by folding the dough over several times.

Return the dough to the bowl, cover it with plastic wrap, and refrigerate overnight.

Line a cast iron pan or pans with parchment paper.

Divide the chilled dough in half. Shape each into a rectangle.

Add the herbs and cheese, and roll into a pinwheel.

Slice the pinwheel into rounds and place 4-5 in the pans lined with parchment paper.

Let the dough rise, uncovered, in a warm place until it reaches about 1/2 inch above the tops of the pans, approximately 3 hours. During the rising, preheat the oven to 350°F (175°C).

Bake the brioche loaves for 35-40 minutes or until they are well browned on top and sound hollow when tapped.

Remove them from the oven onto a wire cooling rack.

Serve with soft whipped butter.

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