Brioche

"Brioche (pronounced: [bʁi.ɔʃ]) is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"^[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. "

Referenced from Wikipedia http://en.wikipedia.org/wiki/Brioche

While home at on my Christmas holidays I found this recipe for Brioche in a cookbook of Mums. I have always wanted to cook it so I thought I would spoil the family for breakfast. I love dipping brioche into a strong coffee, soooo good.

Ingredients

7g dry yeast
2 tablespoons sugar
1/3 cup lukewarm milk
3 cups plain flour (I had to use plenty more)
1 teaspoon salt
4 large eggs, beaten
3/4 cup (200g) butter, cut into small pieces and softened

Egg wash:
1 large egg yolk, lightly beaten with 1 tablespoon milk (I used the whole egg, not just yolk).

Method

1. Mix the yeast, 1 teaspoon sugar, and the milk in a small bowl. Set aside for 10 minutes until frothy.
2. Combine the flour, remaining sugar, and salt in a large bowl.
3. Make a well in the center and pour in the eggs, milk and yeast mixture.
4. Gradually draw the flour into the eggs and yeast mixture with a plastic spatula. Mix until you have a soft dough (until 15 minutes).
5. (see note below) Work small pieces of butter into the dough with your hands, rubbing and squeezing the butter in.
6. Knead on a lightly floured surface for 15 minutes.
7. Form into a ball and place into an oiled bowl, cover with a clean kitchen towel and leave for 2-3 hours, until doubled in size. (Make sure the room temperature is no more than 24 degrees C).
8. Punch out the risen dough, turn out onto a lightly floured work surface and knead for 2-3 minutes.
9. Return to the bowl, cover and place in the fridge overnight.
10. Next day, divide the dough into 18 pieces (around 57g each), three quarters and a quarter.
11. Roll into balls, place into prepared muffin or brioche molds (quarter ball on top).
12. Cover and leave to rise for about 20 minutes.
13. Lightly glaze the brioche tops with the egg wash.
14. Preheat the oven to 220 deg C.
15. Bake for around 8-10 minutes. If the top starts to burn, cover with foil. Cook until when a a skewer is inserted into the center it comes out clean.
16. Remove from the mold immediately and let cool on a rack.

Note: This step was very messy and I ended up with a buttery blob. I kneaded the mixture for 15 minutes before adding the butter in case it was a mess. Next time I will roll out the mixture and place the butter in it, fold it over and roll again (like making croissants) then cover and prove for the first time.

This recipe is from The Golden Book of Patisserie, McRae Books

Roast Pumpkin and Baby Spinach Salad

Here is a salad to start your new year challenge - a new recipe each week.

This salad a friend of mine made a few months ago and I love it. The dressing is very special as it has maple syrup in it. This salad was a hit on Christmas Day.

Ingredients

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons maple syrup
2 teaspoons seeded mustard

Salad:
Washed baby spinach
Fetta (crumbled)
Pine nuts
Roast pumpkin
(any other salad ingredients, I put halved cherry tomatoes and cubed cucumber)

Method

1. Roast the pumpkin with olive oil.
2. Cool the pumpkin slightly before putting in the salad.
3. Wash the baby spinach and put in a bowl.
4. Crumble the fetta and put the pumpkin and pine nuts on top.
5. Place all dressing in a bottle and shake.
6. Pour dressing over the salad and serve.