'Someone is sneaking into the kitchen and eating all the brioche, but don't worry, I scared them off!' wrote Peter in a comment when I posted this photo on Facebook.
While I was out in the garden, he was secretly having a boy's own brioche party. I suppose he had good cause to celebrate... because there's not been too much baking at The Blue House lately.
He and I have been dieting, you see. His decision, and mine. As much I love to bake biscuits, breads and cakes on a regular basis, with only the two of us it means we're eating our way through those deliciously fattening things all of the time. And the middle aged spread is spreading... BIG time. But I could hardly let Easter slip by without sharing a fabulous recipe. This one is from my friend, Sally Hammond, a fellow cook, traveller and food writer, who wrote about brioche in Just Enough French (New Holland, 2002), one of her numerous books. Sally's title for the recipe caught my attention: "Sixty second brioche dough". She advised that the use of a food processor sidesteps the long beating usually required by standard brioche recipes, but warns that you will need a heavy-duty food processor for the job. A perfect task for the Tefal Cuisine Companion (CC). My adaptation, which is studded with couverture chocolate, appears below, with sincere thanks to Sally. SALLY'S SIXTY SECOND BRIOCHE DOUGH WITH CHOCOLATE 1 teaspoon dry yeast granules 2-3 tablespoons warm water (for the yeast) 3 tablespoons plain (all purpose) baker's flour (for the yeast) 1 teaspoon of sugar (for the yeast) 280g plain (all purpose) baker's flour 1 heaped tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon ground vanilla bean powder 180g unsalted butter, cut into cubes 3 free range eggs, room temperature 60mls milk 100g dark couverture buttons or callets (optional) extra flour, as needed 1 free range egg, extra, lightly whisked (to glaze, if desired) First work up the yeast. Combine the yeast, warm water, and the three tablespoons of flour with the teaspoon of sugar in a small Pyrex jug. Stir with a spoon. Cover with cling film and leave on a warm and sunny windowsill for 10-20 minutes, until the mixture is fluffy. Fit the kneading and crushing blade to the bowl of the CC (if using). Place the flour, sugar, salt and vanilla bean powder into the bowl of a sturdy food processor (or the CC). Arrange the cubed butter over the top of the flour and process for 30 seconds until the mixture resembles breadcrumbs. (Setting 12 on the CC). Now break the eggs over the top of the flour mixture, then add the milk, followed by spoonfuls of the fluffy yeast mixture. Process for 25 seconds longer, until a ball of dough has formed. Add the chocolate callets and process on speed 10 for 5 seconds. Note: at this point, Sally advises that if your food processor says "no go" and refuses to do what the recipe dictates, tip the mixture out onto a lightly floured board. Bring it together with your hands and proceed according to the next steps of the recipe. If using your CC, carefully remove the blade from the bowl. Gently work the dough into a ball and pop the lid back on. Otherwise, transfer the dough to a medium sized Pyrex bowl and cover it with cling film. Now leave it to rise at room temperature for 2-3 hours. Punch it down and, either get ready to bake the brioche, OR, cover the bowl and refrigerate the dough overnight, or for up to three days. When you are ready to bake the brioche, grease a brioche or loaf tin with butter. Turn out the dough onto a lightly floured board and work it gently to a round shape. Note, the dough may be extremely soft. Use just a little extra flour if needed. If you have a fluted brioche tin, you can cut about one-fifth of the dough away and form a teardrop shape from that piece. Form the remaining dough into a ball (or loaf shape) and place it into the greased tin. Press a hole into the centre of the dough and place the teardrop shaped piece into the dough (note, you don't need to do this if you are baking the brioche in a loaf tin). Cover with plastic once more and allow the dough to rise for up to 4 hours, until it has doubled in size. Bake the brioche in a preheated oven at 180 degrees C for 45 minutes until the loaf is golden brown and a skewer tests clean. Turn out and cool the brioche on a rack. Serve sliced, fresh from the oven, or toast it the following day. Your brioche will make a superb bread and butter pudding. This quantity serves 8. Preparation time: 60 seconds in the food processor. Allow around six hours for rising and baking time.
Tell me dear readers, how often do you bake biscuits, cakes and breads? Are you feeding a large family, or just one or two? If you have any strategies for NOT eating all of your baked goods, I would love to hear from you.
And may I take this opportunity to say 'Happy Easter' my friends xx
33 Comments
23/3/2016 08:05:05 am
I so understand the need for help with the eating of the bakes. I've started taking out a couple of slices/pieces and giving the remainder to the Glam 20 Somethings who conveniently live at the end of our lane. There's a constant flow of friends there to help them out. GG
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Lizzy
28/3/2016 05:45:54 pm
Wow Amanda, I wish mine lived so close... but then one has dietary issues (lactose, wheat, sugar, fructose, gluten) and the other doesn't like to eat too much either. Hope you had a good Easter.
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23/3/2016 08:58:59 am
Just like you I am trying to bake less because it is adding additional pounds bro my waistline.However, your brioche recipe looks fantastic.
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Lizzy
28/3/2016 05:46:20 pm
Hi Gerlinde, it is a great recipe and worth trying. It also freezes really well!
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23/3/2016 10:42:47 am
That middle-aged spread is so real, isn't it? And so hard to combat! Eating less is the only way, and sometimes even that doesn't seem like it's working. Doesn't mean we don't bake, though (probably much of the problem!). Just can't resist good stuff like this. Haven't made brioche in ages and ages, and this recipe looks so good. Thanks!
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Lizzy
28/3/2016 05:46:59 pm
Thanks John. I agree, eating less doesn't make a difference... definitely need to exercise EVERY day at this stage of life. Sad face.
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Lizzy
28/3/2016 05:47:55 pm
Hi lovely... the dough seems quite 'wet' but it really does make a lovely brioche... and I love that I added a little chocolate. Freezes well too. Hope you had an enjoyable Easter. Thanks for stopping by x
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23/3/2016 02:45:10 pm
60 second brioche dough? I'm in. Pinning for contemplation of easy baking with fabulous results. Thanks for sharing. Oh, I really only bake for work so that's how I makes sure I don't eat too much of it! That's not much help to anyone else though ;-)
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Lizzy
28/3/2016 05:48:21 pm
Hello lovely Kellie... that's a good plan...
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23/3/2016 03:26:48 pm
This bread is gorgeous and your hubby cracks me up. :-) He's a baking sneak thief just like my hubs.
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Lizzy
28/3/2016 05:48:31 pm
Ha ha!
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Simone Mason
23/3/2016 04:18:11 pm
Liz this looks amazing. I wonder if my stand mixer would be up to this, with a dough hook?
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Lizzy
28/3/2016 05:48:43 pm
Simone, I think so...
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Ken R
23/3/2016 04:19:07 pm
Store bought brioche just doesn't taste like home made. Printing this for the missus.
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Lizzy
28/3/2016 05:48:57 pm
Thanks Ken, I hope your wife enjoys it!
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Lizzy
28/3/2016 05:49:15 pm
BIG bummer... in more ways than one!
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23/3/2016 07:49:30 pm
I bake once a week because I love baking, but I don't need to eat it all! i share it with workmates and friends and family.
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Lizzy
28/3/2016 05:50:05 pm
Hi E.... you're a lot younger too, no? That makes the world of difference. Everything seems to change once you hit 50, then 55... : (
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23/3/2016 11:55:38 pm
This looks amazing Liz. I phone the child and tell him to fetch what I've baked if we want to avoid eating it all 😀
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Lizzy
28/3/2016 05:50:20 pm
Good plan, Tandy. Wish I could do that!
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Lizzy
28/3/2016 05:50:31 pm
You too lovely Liz xx
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Liz, you are going to think that I'm just saying this, but I have really been wanting to make brioche for a long time. However, I've been scared off by the complexity of it. I will be trying this as soon as I have a free afternoon when I can let the dough rise.
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Lizzy
28/3/2016 05:51:10 pm
Hi David... this one is not at all complex... but do be patient with the dough and allow it time to rise, then rise again... and note, it seems wet, but makes a beautiful brioche. Happy baking!
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27/3/2016 02:05:47 am
This looks so good, Lizzy... I love Sally, she is such a gem.
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Lizzy
28/3/2016 05:51:20 pm
She surely is!
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28/3/2016 11:00:53 pm
I am the same Liz - love to bake but the kilos tell the tale. I always freeze half immediately and would gladly give my baking away if I wasn't surrounded at work and in the neighbourhood by people who can't eat this or that. Thankfully I have one neighbour who never says no. I love brioche so wouldn't be giving any of this away ; )
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29/3/2016 04:01:53 pm
I opted for a cheesy garlic egg bread but mine sure did not take 60 seconds to make! What a beautiful brioche.
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31/3/2016 01:57:58 am
I love brioche and adding chocolate makes this such a treat!
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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