Tuesday, July 15, 2014

Cheddar Brioche Buns

Here comes the rain again
Falling on my head like a memory
Falling on my head like a new emotion

Ah.. I love Annie Lennox, I love 80s music, I love the cool air, and the smell of the rain!

I am not allergic to sun, it is just that my energy dissipates and my brain goes on hibernate mode when the sun is up in full blast. I am not a lizard, mind you, so there is no need for me to bask in the golden ray of sunshine and soak that vitamin D. Now that I am rejuvenated, I need to celebrate with something indulging, preferably sinfully.

When it comes to French pastry for breakfast, Brioche and Croissant are two of everyone’s top of the list. You can be a brioche person or you can be a croissant person. Though taking sides is the act of a person who has never tried both made from REAL butter. Yep, don’t say you like brioche or croissant better than the other if you have never tried tasting the one made with REAL butter and the dough is rested OVERNIGHT. Truly, they have the ability to transport you to cloud no.9. 

Both are yeasted, both use lots of butter, but one is far easier to be made and won't stain your shirt with flakes.


Now that.. is my golden sun to go with my coffee.

Shall we make it?

Adapted from Savory Simple.
Ingredients:
340gr all purpose flour
1/4 cup dry milk
3 tbs granulated sugar
1 1/2 tsp salt
1 1/2 tbs instant yeast 
3 eggs
1/4 cup lukewarm water minus 1 tbs
140 gr unsalted butter, room temperature
1/2 cup cheddar cheese, grated (or more as needed)
1 egg + 1 tablespoon water, whisked (for egg wash)
coarse sea salt

Instructions:
-Mix the flour, dry milk, sugar, salt and instant yeast together. 
-Add the 3 eggs and butter. Mix everything and add the water little by little.

~~If you’re kneading by hands then you really need to pay the attention to the water and adding it little by little because enriched dough is a naughty boy. You’ve gotta spank it but treat it gently to really get him to do what you want. But if you have the luxury of owning a mixer, by all means, work that dough hook on a low speed! Whichever vessel you use, knead for 20-30 minutes.

-Place the dough in a bowl, cover with cling film, and allow the dough to rise for 1 hour. 
-After 1 hour, place the covered bowl into the refrigerator and chill overnight (or 3 hours minimum).
-Set the dough on the counter for 45 minutes to soften the butter slightly. Line a baking sheet with parchment paper.
-Roll the dough into a rectangle and spread your shredded cheddar cheese.
-Divide into 8 to make 8 buns.
-Place the buns on the prepared sheet, cover loosely with clingfilm and allow to rise for another 3 hours. 
-Brush the buns with egg wash liberally and sprinkle some coarse sea salt.
-Bake the buns in a 180C oven for 25 minutes or until they're a deep golden brown.


Baked to perfection!
Yes.. Yes.. I am a bread snob and I can snobbishly say you won't find brioche as good as these unless you make it by yourself using the ingredients stated or get on a jet plane and go to France. Because I can vouch that the bakeries around town do not use 100% pure butter and they sure don't have the time to let the dough rise overnight.

I did say something about making something sinful, right? Well, the addition of cheese in the dough just hits the bulls eye. These keep well frozen so you can wrap it individually and pop it in the microwave for breakfast. Of course you can invite Beelzebub over by putting some dark chocolate in the center. Cheese and chocolate? Perfect mate.


Or if you feel like inviting Lucifer over, slice the brioche and put some bacon and cheese in the middle. It's a thought. A completely sane thought.

Go ahead, indulge!

Amy

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