Sugar Rose Brioche

Sugar Rose Brioche

December 19, 2015

I’ve been looking forward to this recipe since I first browsed through The Baking Bible for the first time. Oh. It has all the elements that I love. My baking engine was revved up, and I felt completely ready, but I made several errors. First I made this brioche with AP flour, not bread flour, then I realized that I didn’t double the recipe. Pause. Exhale. I have to remember not to sweat the small stuff. The second batch gave me a new understanding of the difference between AP and bread flours.

Ingredients

Instructions

BRIOCHE DOUGH STARTER

  • It’s alive!
The dough starter with a big appetite–batch 1
The dough starter with a big appetite–batch 1

BRIOCHE DOUGH

  • Of course, the AP flour was a little stickier, rose faster and the dough felt more tender than the bread flour batch that felt heavier, denser and stiffer too.
Mixing the brioche dough–batch 1.
Mixing the brioche dough–batch 1.
The brioche dough inside the rising container–batch 1.
The brioche dough inside the rising container–batch 1.
Brioche dough before the first rise–batch 1.
Brioche dough before the first rise–batch 1.

LET THE BRIOCHE DOUGH RISE

  • It took about 2 hours for both batches to double in size, and then I set them in the fridge for another hour where they continued to rise, and I combined them when it came time to make the business fold. I made three folds just to ensure the two batches were well combined.
Getting ready to make the biz folds for the brioche dough.
Getting ready to make the biz folds for the brioche dough.
Making the biz fold in the brioche dough.
Making the biz fold in the brioche dough.
Brioche is ready for the evening.
Brioche is ready for the evening.

ROLL AND FILL THE BRIOCHE DOUGH

  • After a night in the refrigerator, the dough was silky smooth and cooperative. No need for a rolling pin. I pushed the dough into place and used the rolling pin for the finishing work. I used the max amount of very strong cinnamon (because I enjoy the heat).
The brioche dough just out of the fridge.
The brioche dough just out of the fridge.
Rolling the brioche dough and adding flour underneath.
Rolling the brioche dough and adding flour underneath.
Adding the egg wash very thinly.
Adding the egg wash very thinly.
The cinnamon and sugar evenly applied.
The cinnamon and sugar evenly applied.
The brioche being rolled.
The brioche being rolled.
Pinching the seams of the brioche dough.
Pinching the seams of the brioche dough.

CUT THE BRIOCHE DOUGH

  • This wasn’t as easy as I thought it would be. Choosing a slicing knife, I realized that Rose was right—use a chef’s knife. The dough rose at the same time I was cutting, so each slice filled in quickly, and I couldn’t see my original cut. Yup. I should have used a chef’s knife and cut cleanly straight through in one stroke.
Cutting the brioche roll.
Cutting the brioche roll.

TWINE THE TWO DOUGH BRIOCHE STRANDS

Creating an X with the two halves of the brioche roll.
Creating an X with the two halves of the brioche roll.
Twining the dough.
Twining the dough.
Twining the brioche half.
Twining the brioche half.
Finishing the ends.
Finishing the ends.
Sliding the springform base underneath the brioche rope.
Sliding the springform base underneath the brioche rope.

SHAPE THE BRIOCHE AND LET IT RISE

  • A little tricky to get the coil as tight as possible, as the brioche continued to rise while shaping it.
The brioche coiled and ready to rise.
The brioche coiled and ready to rise.
After the brioche has risen and just before it went into the oven.
After the brioche has risen and just before it went into the oven.

BAKE THE BRIOCHE

  • I was very careful not to over bake this loaf. I removed it around 200F. It looked great.

UNMOLD AND COOL THE BRIOCHE

  • The loaf unmolded without any incident.
Sugar Rose Brioche, The Finer Cookie.
Sugar Rose Brioche, The Finer Cookie.

 

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