Just a quick reminder that the repeat of the 60 Second Brioche Class is coming up this Saturday, March 27 at 2:00 p.m. CDT.
Saturday, March 27, 2021 - 2:00 PM CDT
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French pastries and doughs have the unwarranted reputation of being difficult and time consuming to make. Brioche, a masterful basic light yeast dough heavily enriched with eggs and butter is no different. Beaten for 20 minutes in a mixer, it’s enough to burn the motor out.
But I could never understand why it has to beaten so long. So I came up with my 60 Second method in the processor that yields the same marvelous basic dough that I learned from a French Pastry Chef many years ago. In keeping with my goal of simplifying recipes without sacrificing taste or texture I came up with a very easy method for making this French specialty that should be in every bakers repertoire. I have also included a mixer method.
Heavily enriched dough can be very slow risers. This can be overcome by starting with a simple sponge that introduces millions of yeast cells into the dough immediately reducing the time, without sacrificing texture or taste.
While most known as a dinner or breakfast roll, Brioche is also a basic yeast dough that is infinitely variable as a sweet or savory dish. This class features:
Lemon Glazed Lemon Twists
Brioche Pizza featuring wild mushroom brie, artichokes and peppers
Fruit and Nut Knots
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