i made brioche dough from scratch by hand – and still i have no muscle definition!
well i have finally done it! this recipe – not all of it – has been on my to-do list since 2015, that’s pretty bad considering that it’s the middle of 2017, but nonetheless it is done. this isn’t the exact replica i originally wanted as over time i tweaked this and that and here is the final result.
food: i don’t have a huge apartment as it is just me and thus, i have to pick and choose what i buy considering the space i have. one thing i have always wanted, since i was 12, is a kitchen aid stand mixer but for the price, the space i have, and the amount of times i usually just choose to do things by hand, i can’t justify the purchase and therefore don’t have a stand mixer at all. this isn’t a huge problem for me as the original way i learned how to make bread was by hand and is the method i am most comfortable with, but every bloody recipe for brioche called for a stand mixer, i finally figured i’d just give it a go and try by hand and even though my entire body, not just my arms, felt like spaghetti afterwards, it’s completely doable and something i’ll continue to do instead of using a stand mixer.
neurotic: this summer is proving to be hard for me to handle. the heat here in arizona is worse than anything i’ve ever experienced, especially since i live more towards the south of the state and it seems each time i think “next week can’t get worse” it does.
i don’t remember last year being this bad, but maybe i forgot; because of this i’m somewhat confined to my apartment and even little things like turning on the oven require me to turn down my ac about 5 degrees lower than i usually have it at. the mini toaster oven i usually use can actually heat up my entire apartment thanks to the heat and using natural sunlight for pictures usually ensures that towards the end of the picture taking process i scream “fuck it!” take off my clothes and pray no one walks past my windows and gets a glimpse of me in my bra and underwear, especially since i still have my taco tuesday body and my summer body is nowhere in sight.
food: this is another post where it does technically take more than a day. i have the patience and speed of a slug and don’t mind tedious activities so things like this don’t bother me. i enjoy the waiting process for the dough and love waking up to a house of “cooking yeast” (not just any yeast). more than likely, no matter the recipe you find, since a brioche recipe is a brioche recipe and you can change your favorite one from this one, it will take some time and require an overnight chilling process. this one at least doesn’t have a starter dough obligation.
this recipe also calls for loose tea. i found mine at the natural food store and it’s completely fine to be ingested. during the baking process it does somewhat dissipate inside the roll and is mostly seen on the outside, but there were no issues on the tea leaves being edible and such, everything was fine after much googling and face to face question asking of various individuals.
neurotic: i do truly love black tea or english breakfast tea and while it is a bit cooler in the morning, until around 9, it’s still a bit too hot for tea nowadays. i also enjoy putting my favorite morning beverage into my treats. i’ve put it in muffins, scones, cupcakes and now morning buns. it does add some…….bitterness and depth to a treat somewhat combatting the sweetness of most treats which is probably why i enjoy it so much.
food: a few tips for the entire process.
- you want your butter and eggs to be room temperature. it only takes around 2 hours – here at least thanks to the heat – for room temperature to be achieved, but if it’s not the dough won’t rise properly and you won’t have a nice airy brioche dough.
- i suggest using a thermometer for your water/milk mixture to make sure it is at the perfect temperature. if the mixture is too cold, the yeast won’t really soften and if it’s too hot it will kill the yeast. a 30 second trip in the microwave usually does the temperature trick, but nothing ensures it better than a thermometer.
- the dough will go through a few texture stages until you’re ready to eat it. it will be a bit crumbly before you add your eggs; it will be sticky in patchy areas after. things will start to feel more doughy after your first kneading is done and when you add your butter it will slide and feel a bit odd and like “flubber” after each addition of butter, after your final knead it will still feel a bit “loose” but more like bread dough. after your dough has completed chilling for the night, it will feel like chilled cookie dough. you want to knead it one last time, quickly, before rolling out your dough.
neurotic: i can honestly say that i loved the process of making this brioche dough and that it will pop up a few more times on this blog before the end of the summer, although i’m sure with my obsessive personality it will probably pop up a few more times before the end of this month. that’s all on my end – i hope you all enjoy the remainder of your day and week and thanks for stopping by!
BLACK TEA + CHOCOLATE BRIOCHE MORNING BUNS || NFS
(recipe from epicurious.com)
1/4 c. |55 g| warm water (110°F to 115°F)
1/4 c. |60 g| warm whole milk (110°F to 115°F)
3 tsp. |12 g| active dry yeast
2 3/4 c. |385 g| all-purpose flour
1 1/2 tsp. |12 g| fine sea salt
3 large eggs | 150 g| (room temperature)
3 tbsp. |39 g| sugar
12 tbsp. | 170 g| |1 1/2 sticks| unsalted butter (room temperature)
If you have a stand mixer, then use the stand mixer during the entire process, these directions are described as I did it – by hand.
Combine your warm water and warm milk in your large bowl, lightly sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to the yeast mixture in fourths mixing in-between each addition, your mixture will be a bit crumbly until you add your eggs. Add your eggs, 1 at a time, beating with your wooden spoon until blended after each addition, add your sugar and place your mixture on a marble counter top or a cutting board to start kneading your dough for 3 minutes until your dough is combined and a lot smoother; you will now start to add your butter.
1 tablespoon at a time slather your butter into your dough and continue to knead it until you notice the butter becoming completely pooled into the dough before adding another tablespoon, this will take you around 9 minutes; your dough will become elastic and move malleable than regular knead dough, continue to knead it after adding in all your butter for about 10 minutes until the dough is completely smooth.
In a clean lightly buttered large bowl, add your knead dough and tightly cover the bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume for the nest 1 hour 30 minutes.
Once the dough has doubled gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl again with plastic wrap and chill in the refrigerator, deflating the dough in same way every 30 minutes until dough stops rising, about 2 hours, then cover your dough one last time and let your dough chill overnight.
Black Tea + Cinnamon Sugar Filling
1/2 c. |100 g| granulated sugar
1 tbsp. |15 g| dark brown sugar
1/2 tsp. |2 g| cinnamon
1/4 tsp. |2 g| fine sea salt
2 tbsp. |26 g| black tea leaves
In a small bowl add all your ingredients, mix and set aside.
Morning Bun Assembly:
1 bar of 100% cacao unsweetened chocolate bar (I used Ghirardelli)
1 tbsp. |15 g| butter (room temperature)
Black Tea Sugar Mixture
Butter 12 standard (1/3-cup) muffin cups.
Remove your dough from the fridge and lay it onto a floured marble or cutting board – the dough will feel denser and lie chilled cookie batter than regular dough – Roll your dough 12 inches in length and width, then spread 1 tablespoon of room temperature butter onto the dough minus the ends. Break off your desired amount of chocolate and lay it length wise towards the edge of the dough, start to roll your dough into a log and then with a serrated knife cut your dough in half, then in half again until your receive 8 large or 12 regular size rolls. Place the rolls into the muffins cups and cover with wax paper in a warm area to proof for the next 45 minutes.
Position the oven rack in center of oven and preheat your oven to 400°F. Gently brush egg glaze over your dough, being careful that glaze does not drip between dough and pan, which can prevent full expansion in oven, and place muffin pan on rimmed baking sheet. Bake your brioche morning buns until golden brown, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan and let it cool for the next 45 minutes while you make your glaze.
1 oz. |30 g| cream cheese (room temperature)
1 tbsp. |15 g| butter (room temperature)
1/2 c. |80 g| powdered sugar
2 tsp. |10 g| milk
Combine all your ingredients together in a food processor and then pulse them together until combined and a thick ribbon pour down from your spoon. Using a spoon, pour your desired glaze amount on each bun.
downloadable/printable recipe: BLACK TEA + CHOCOLATE BRIOCHE MORNING BUNS