Parmesan Cheddar Brioche
Ingredients
STARTER:
1 teaspoon sugar
1/4 cup warm milk or water (105 deg)
1 teaspoon (¼ oz) pkg. active dry yeast
1/2 cup sifted flour (sift before measuring)
DOUGH:
1/4 teaspoon salt
3 tablespoons sugar 1 TBS hot milk or water
3 cups large eggs 1 ½ sifted flour (sift before measuring)
1 1/2 cups sticks (¾) unsalted butter, cut into ½ inch slices and well softened
1/2 pound Parmesan_ half of it grated, half in ½ inch cubes
Preparation
1
Special equipment: a standing mixer with whisk and dough-hook attachments.
2
Starter: Stir together sugar and milk in a small bowl. Sprinkle yeast over mix and let stand until foamy, 10 minutes. Stir flour into yeast, forming a soft dough and cut a deep X across the top. Let starter rise, covered with plastic wrap, at room temperature, 1 hour.
3
Dough: Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, and then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition:
4
Cup flour
5
Remaining egg,
6
Cup flour,
7
About one fourth of butter,
8
And remaining 1/2 cup flour.
9
Beat mixture 1 minute.
10
Remove bowl from mixer and fit mixer with dough hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter, cubed and grated cheeses and beat 1 minute, or until butter and cheeses are incorporated.
11
Lightly butter a large bowl and scrape dough into that bowl with a rubber spatula. Lightly dust dough with flour to prevent crust forming. Cover with plastic wrap and let rise at room temperature until more than doubled in bulk, 2 to 3 hours.
12
Punch the dough down and lightly dust with flour. Cover, again, with plastic wrap and CHILL dough, punching down after the first hour, at least 12 hours.
13
Place a pie pan on bottom shelf of oven. Butter muffin tins generously. Take a small lump of dough, dust wit ha little flour and roll in your hands into a ball. Place in muffin tin, dough should come just above rim of muffin tin. Repeat until tins are filled. “Dock” each top with a sharp knife. Cover pan with linen towel and let brioches rise at least 1/2 hour. They will plump up nicely.
14
Preheat oven to 425 F for at least 15 minutes. *Remember, your pie pan is on the bottom shelf preheating with the oven.
15
Place the muffin tins on middle shelf of oven and splash about 1/2 cup water into the pie pan on the bottom shelf. This will create steam in the oven to help rise the brioches. Bake at 425 F for 15 – 20 minutes or until brioches are golden brown. Remove to wire racks, let cool completely.
Tools
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About
From A Taste of Utica cookbook, this recipe is perfect for brunch or snack. The delicate lingering of cheese taste after the first bite will lead you through a delightful experience of eating this cheese bread biscuit. Quoted from the book: "The trick with my recipe is you put grated and CUBED cheddar and Parmesan in the dough. When baked you end up with these cheesy pockets in the brioches.”
Yield:
12
Added:
Monday, July 12, 2010 - 8:50am
