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Brioche Dough or Pâte á Brioche 1. Ordinary Brioche Dough 2. Regular Brioche Dough 1. Ordinary Brioche Dough This recipe will make enough dough for a 1 1/2-pound sausage in crust or a 1-pound roulade of goose liver. The dough is very soft and cannot be rolled like conventional brioche dough. It rises only once, and it is used right away and therefore convenient for last-minute menu planning. Whereas a conventional dough has a tendency to separate from the item wrapped inside during cooking, this dough will adhere to it and no space will develop between the dough and the sausage or liver pâté. 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 ounce fresh yeast 2 tablespoons lukewarm milk 3 large eggs 1 1/4 sticks sweet butter (5 ounces), room temperature Crumble the yeast in a bowl, add the milk and mix well. Add all remaining ingredients and work with your hands for a few minutes until everything is well blended together. Do not overwork. The dough will have the consistency of a cake batter. Butter a cake mold, big enough to accommodate the sausage or the goose liver, and pour the dough into it. (It should be half full.) Place, covered with a towel, in a draft-free, lukewarm place (on top of a double boiler or in a 160-degree oven) for about 1 1/2 to 2 hours, until it has doubled in volume. Push the pâté or sausage into the dough, just enough so that it is immersed or barely covered with the dough. It should be closer to the top than to the bottom of the mold because it will sink slightly during cooking. Place on a cookie sheet in a preheated 400-degree oven for about 25 minutes. Allow the brioche to rest for about 5 minutes before unmolding. Run a knife around the edge, unmold on a tray, and bring to the table. Will serve 6 as a first course. 2. Regular Brioche Dough (Enough for 18 to 20 small brioches) 1 ounce fresh yeast (fresh yeast is available at any bakery) 1 tablespoon sugar 1 teaspoon salt 1 pound fresh sweet butter (4 sticks) 7 large eggs 1 pound all-purpose flour (about 3 1/2 loose cups) I will explain how to make the dough using a mixer because it is easier and the result is just as good as the handmade dough. However, it is likely that your home-model mixer will not accommodate the entire above recipe. Make half the recipe at a time using 4 small or 3 extra-large eggs. Place the fresh yeast, sugar, and salt in the bowl of the mixer. Mix on medium speed, adding the butter in pieces and the eggs one by one. Use the flat beater, if you have this attachment. When everything is mixed together (it will not be smooth and the butter will still be in pieces), add the flour. Beat on medium speed for at least 8 minutes, scraping the sides and the bottom of the bowl twice during the process so that all the ingredients are well blended together. The dough should be velvety, elastic, and should separate easily from the beater. Place the dough in a bowl, cover with a towel and let rise in a lukewarm and draft-free place (a 160-degree oven is good) until it has doubled in bulk. It should take 1 1/2 to 2 hours. Push the dough down with your fingers (flour your hands to be able to handle the dough). Wrap in foil or in a towel and place in a cold refrigerator (the meat compartment is the coolest and best area for storing the dough so it won't "develop" too much). Make the dough the day before you plan to use it and it will be more malleable after it has rested overnight. This dough may be frozen (well-wrapped) but not much longer than 1 month in a conventional freezer because the yeast is affected by the extreme cold. If you freeze it, defrost under refrigeration before using it. For little brioches, cut pieces of dough (about 2 1/2 to 3 ounces per brioche) and roll into little balls. Place the dough into buttered brioche molds. Brush with a wash (I beaten egg) and let rise in a warm, draft-free place for about 1 1/4 to 1 1/2 hours. Cook in a 400-degree oven for about 25 minutes. If you make the dough by band, knead the dough until all the ingredients are well blended. Then, work the dough on a marble or stainless-steel table by lifting part of it in the air and throwing it back on itself. It will take at least 15 minutes of working until blisters appear on the dough. Follow above procedure. If you have no fresh yeast replace 1 ounce with 2 packages of dry yeast. Place the yeast with 1/2 cup of lukewarm water into a bowl and add the sugar. Let the mixture soften and bubble. Use 1/2 cup of additional flour to absorb the water necessary to melt the yeast. Follow above procedure. Return to Top |
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