This is an easy, no-knead brioche. Its taste and texture is out of this world and totally not in sync with the effort! Nothing better to challenge the concept that simple and easy cannot be great. The bread just melts in your mouth.
My best friend, Asty, got me, Brie, when he was visiting us this time. The perfect excuse to make Brie Brioche. People, please excuse the quality of pictures but the recipe is foolproof, easy and delicious. Do give it a try - with Brie or without!
Recipe adapted from here.
- All purpose flour - 250 grams
- Salt - 1/2 teaspoon
- Dry yeast - 1 teaspoon
- Unsalted butter - 100 grams, melted (if using salted butter then please omit the salt mentioned above)
- Water, lukewarm - 70 grams
- Eggs - 3 nos.
- Honey - 3 tablespoon
- For Brie Brioche: -
- Brie - 250 grams
- Hazelnuts, roasted and chopped - 1/3 cup
- Cranberries, dried - 1/3 cup
Whisk all the liquid ingredients to make a homogenous mixture.
Add the dry ingredients to it and mix it all with the fork till all the ingredients are moistened. Now using a large spoon whisk it for one minute.
Take another mixing bowl, grease it and turn the dough into it. Tightly cover it with cling film and leave it aside for two hours or till it doubles in volume.
Gently press the dough down, cover the mixing bowl with cling film and refrigerate it overnight. The dough can be stored in the refrigerator for 5 days.
Grease and line the baking tin 9”x5” loaf pan or 7” round cake pan with wax paper or parchment paper grease this too.
Next day in the morning shape the dough into small rounds of equal weight and put them in the prepared baking tin. cover and let them rise for 1 1/2 to 2 hours or till they double in volume.
Preheat the oven to 200 degrees C and bake the bread for 30 minutes till Brioche is reddish brown on top.
For Brie Brioche (as shown in the pics):
Please do not remove the thin white coating on the brie. It will be used along with that.
Slice the brie into two parts and fill one round with cranberries and hazelnut. Press them well on it, cover with the second round and gently press it to stick them together.
Roll the dough to 9” round on parchment paper. Support the rolled dough on a cookie sheet and place it in the refrigerator for 15 minutes because the butter in brioche dough begins to melt.
After 15 minutes place the filled brie right in the center of the rolled dough and lift the dough along with parchment to cover the brie. Then gently peel off the parchment. Repeat it with all the sides. If at any time while peeling the parchment the dough begins to tear then refrigerate for 10 – 15 minutes.
Once brie is snuggly covered in this brioche pocket. Turn it into a 7” prepared round cake pan. Seams side will be on top and smooth side at the bottom.
Brush it with egg wash or some cream. Cover it and leave it to rise for an hour or two depending on the kitchen temperature. It took me one and a half hours for proofing this dough. On being proofed, it was little less than double in size.
Place it in the preheated oven and bake till the bread is reddish brown on all sides.
Bring it out and let it rest for 5 minutes. Then turn it onto a platter and serve hot.