Sweet and Savoury Brioche, with a Sugared Mint Crust!
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Author Notes: I am addicted....to 'Artisan breads in 5 minutes' from Jeff Hertzberg and Zoe Francois. As it would happen, my copy of Healthy bread in 5 arrived last Friday and I had set my heart on trying the brioche. This week. And so when I saw the challenge this week, it was fairly obvious what had to be done. I must confess that this has to be my favourite food52 challenge (yet!). I have modified the recipe, swapping maple syrup for honey, using wholegrain flour as opposed to white wholewheat! Here it goes! - Kitchen Butterfly
Serves .....at least one!
- 2 cups (white) wholewheat flour
- 1 1/2 cup all purpose flour
- 3/4 teaspoons yeast, fresh or granulated
- 1 cup vital wheat gluten
- 1/2 teaspoon kosher/sea salt
- 1 cup lukewarm water
- 1/4 cup + 2 tablespoons oil/melted butter
- 1/4 cup + 2 tablespoons honey or maple syrup
- 3 eggs
- 50 - 75g feta cheese, crumbled
- 10 chopped candied blood orange or 2 tablespoons zest of blood orange
- 2 tablespoons caster sugar
- 2 tablespoons Fresh mint leaves
- Egg wash made with 1 egg beaten with 1 tablespoon water
- Whisk together the flours, yeast, salt and vital wheat gluten in a large bowl.
- Combine the water, oil, maple syrup/honey and eggs together. Mix into the dry ingredients using a wooden spoon, the dough attachment on your food processor or a stand-mixer with paddle, without kneading.
- The dough will be loose but should firm up when chilled. Cover dough and allow to rest at room temperature until it rises and collapses, about 2 hours
- If ready to use, grease a brioche pan or an 81/2 X 41/2 inch non stick loaf and cut off half the dough you made. lightly dust with some flour and add the feta and candied blood orange chunks. Quickly shape into a ball and place in the pan, allowing it to rest, loosely covered with plastic wrap for about 1 hour 45 minutes.
- Preheat the oven to 350 degrees Fahrenheit and then make mint sugar by combining the fresh mint leaves and the sugar and crushing (with circular motions) in a mortar.
- With a brush, 'eggwash' the top of the loaf and sprinkle the mint sugar all over the top.
- Place in the oven and bake for 40 - 45 minutes, till the bread is golden.
- Remove from the pan after ten minutes and place on a rack so it cools down properly.
- Slice...and eat.
- The bread was soft and lovely and while the technique is brioche, because I used wholegrain flour, it wasn't overly sweet. The best part for me was the sugared mint crust, which caramelized but hardens a bit and tastes superb! I know what's going with me to work tomorrow!!!!!!!
- This recipe was entered in the contest for Your Best Maple Recipe
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint
Tags: bread, brioche, sweet and savory
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about 3 years ago coffeefoodwritergirl
I like the combination of white and whole wheat flours -- I have a recipe for a triple chocolate cookie that has the same combination and it is absolutely delicious! I love bread for breakfast -- am definitely saving this one. thanks!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum! This looks and sounds lovely! Reminds me of a brioche I had at the CIA's Apple Pie Bakery Cafe a few years ago. It was stuffed with a blood orange filling.