Friday, January 11, 2013

Brioche with brie and some Oscar ranting

Brioche with brie / Brioche recheado com brie

The Oscar nominations were announced yesterday and, as usual, there’s something really wrong with them: Leonardo DiCaprio, one of the most talented actors I’ve seen onscreen got ignored once again, since the Academy preferred to pull a Judi Dench circa 1999 and nominate Alan Arkin instead of Leo – don’t get me wrong, I loved “Argo” but I don’t even have to watch “Django Unchained” (it opens here on the 18th) to know that DiCaprio’s performance is a deeper and better one than Arkin’s – and to comment on movies I have seen Javier Bardem’s 007 villain deserves that Best Supporting Actor spot infinitely more than Arkin.

Well, me and my Oscar ranting – that will never change. :) There’s something I could never complain about, though: Paul Hollywood’s recipes – they’re all fabulous. This brioche is so tender and delicious you wouldn’t believe it – and don’t worry if you don’t have brie or any other cheese around to stuff the buns with: this brioche is so fantastic it’s worth making it plain – and you can always spread some jam on it while still warm from the oven, you know. :)

Brioche with brie
slightly adapted from the absolutely wonderful How to Bake (I bought mine here)

500g strong white bread flour + extra for dusting (I used all purpose flour)
1 ¼ teaspoons table salt
¼ cup (50g) granulated sugar
10g dried yeast
140ml whole milk, warm
5 medium eggs*
250g unsalted butter, very soft
250g brie, cut into 12 equal pieces
1 egg, extra, lightly beaten with a fork, for brushing

Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6–8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4–5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough should be very soft. Cover the bowl with plastic wrap and refrigerate overnight or for at least 7 hours, until it is firm and you are able to shape it.
Line a very large baking sheet with foil.
Take your brioche dough from the fridge and transfer to a lightly floured surface. Knead 3-4 four times, then divide it into 12 equal pieces. Shape each piece into a smooth ball by placing it into a cage formed by your hand and the table and moving your hand around in a circular motion, rotating the ball rapidly. Make an indentation in each ball and insert a piece of brie, then bring the edges of dough around the cheese to enclose it. Roll the ball in your hand to seal it – try to do the whole process quickly because once the dough starts to come to room temperature it gets really sticky.
Place the balls onto the prepared sheet leaving some room between them for rising. Cover with a clean kitchen towel and leave to prove for 2 hours.
Preheat the oven to 190°C/375°F.
When the brioche is proved, brush the buns with the beaten egg and bake for 15-20 minutes or until brioche is golden brown. Serve warm.

* I only had large eggs at home, so I used 4; noticing that the dough was a bit dry, I added the 5th egg

Makes 12


Abby said...

Girl, you have LOST me on that one. I have always thought that Leo is a weak actor! Isn't that strange? How one of us is so passionately one way and the other passionately a different way?

On another note: Have you seen Amour? I'm trying to decide whether I want to cry my way through a movie. Of course I won't be able to see the subtitles as well so maybe that will help? Ha ha ha.

Silvana said...

I love Paul Hollywood but haven't got the courage yet to get his book, do you recommend it? do you always get your books in paper or kindle? just being curious... =)

Laura (Tutti Dolci) said...

Patricia, your brioche looks incredible! I love that you stuffed it with brie, how delicious!

anilou said...

These are very expensive to buy where I live (and I guess everywhere else too) so it seems like a great idea to make my own. Hamburgers made with a glazed, soft, sweet brioche bun are all the rage in my city.
Thanks for the inspiration!

From Scratch said...

I think Leo is a wonderful actor, too. Don't even get me started on how messed up the Oscar nominations are. :) This brioche is reminding me that I need to eat breakfast, but I have nothing so yummy in the house.

lisa is cooking said...

There are several movies I need to see before Oscar night. I'm even more behind than usual this year! Your brioche looks fantastic. I'd love to have this for breakfast right now.

Patricia Scarpin said...

Abby, the differences make it all very interesting, don't you think? ;)
"Amour" hasn't opened here yet, and I'm sure I'll have to take a box of Kleenex to the theater. :D

Silvana, I can't recommend Paul's book enough - it's just fantastic and beautiful! I don't own a Kindle, so I always buy my books in paper (and always from Amazon).

Melanie, the Oscars haven't been an indicator of the best in such a long time... :(

Lisa, me too! But unfortunately many of them haven't opened here yet. :S

Valentina said...

Mr Hollywood's reputation is mantainted intact. I LOVE brioches. I am always searching a new delcious sample. These look quite golden, and just right. I think that Di Caprio as certain directors always get 'ignored'. I don't even bother anymore.

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