Bread

Brioche Circles with Brie and Cherries

July 18, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: A project that's very, very (very, very) worth it. 

Brioche Circles from Food52

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In the places I live, I seem to make friends with people and with bakeries. At least, I figure that must be what I’m doing because those are the things I feel bonded to and that I miss when I move away: my special people and my special bakeries.

The last neighborhood we lived in had my favorite bakery I’ve ever made friends with.  It was (is, I suppose, but I’m not there anymore, so, was) spectacularly tiny and everything they made was spectacularly delicious.  Perfectly flaky croissants and galettes, rustic fruit studded cakes, tender scones. I never ate a thing there I didn’t love. Unsurprisingly, my husband and I wandered our way over there every weekend to pick up a treat or two.

One of my favorite treats for mornings there was a round pillow of brioche topped with a slice of brie, a drizzle of honey, and seasonal fruit. This week I found myself so missing that bakery and those brioche circles, I decided I would just have to bake my own to eat for breakfast, gosh darn it. These are undeniably a project, but they are so very, very (very, very) worth it. And while there is, of course, no brioche like fresh brioche, if you make them on the weekend, the leftovers will keep in the refrigerator for several days and reheat quite nicely. Imagine how pleased you’ll feel with yourself come Tuesday morning!  

Brioche Circles with Brie and Cherries

Makes 8

Brioche

315 grams (2 1/4 cups) all-purpose flour
340 grams (2 1/4 cups) bread flour
3 1/4 teaspoons active dry yeast
80 grams (1/3 cup + 1 tablespoon) sugar
1 tablespoon kosher salt
5 large eggs
310 grams (1 cup + 6 tablespoons) unsalted butter, at room temperature, cut into about 12 pieces

Filling and assembly

About 3 1/2 cups ripe cherries, washed, stemmed, and pitted
3 tablespoons honey
8 pieces of Brie, each about 1 inch square (or a bit more) and 1/3-inch thick
1/2 of the batch of brioche dough

See the full recipe (and save and print it) here.

Photos by Emily Vikre

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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13 Comments

jane January 7, 2015
I feel like I want the flavor of cardamon somewhere inter-mingled is those tasty looking morsels !
 
Randi L. September 24, 2013
This may be my weekend project; swapping out the cherry topping with an apple/spice one.
 
Author Comment
fiveandspice October 2, 2013
Yum! Apples will be delicious!
 
Al S. July 19, 2013
My aunt taught me to me to make this recipe when i was 12. I love this special treat. I often put almonds in the recipe. I toast then first.
 
Al S. July 19, 2013
Try Taleggio sometimes. A good cup of coffee is is excellent with this pastry.
 
Author Comment
fiveandspice July 20, 2013
Mmm.
 
em-i-lis July 18, 2013
this sounds marvelous, emily, and i think it'd also be great with goat cheese!
 
Author Comment
fiveandspice July 18, 2013
I completely agree!
 
Brette W. July 18, 2013
I love special people and special bakeries.
 
Author Comment
fiveandspice July 18, 2013
I love them too. ;)
 
Kenzi W. July 18, 2013
These look amazing. What was the bakery's name? Boston, right?
 
Author Comment
fiveandspice July 18, 2013
Yup, Boston. The bakery is called Canto 6. It's in the Jamaica Plain neighborhood - i.e. kind of out of the way, but definitely worth a visit.
 
Kenzi W. July 18, 2013
Going next time I'm there!