Sourdough Brioche is a recipe I am SO excited to share. The dough is so versatile. I have used it to make cinnamon rolls, soft pretzels, and babkas. It can be used in lots of different recipes! It's enriched dough, with eggs, sugar and butter, and I use sourdough starter to give it the perfect taste and texture. Sourdough starter adds more hydration, deeper flavor and a beautiful rise. When I was coming up with this creation, I had my brioche dough in mind and wanted to try to create my version of a perfect bakery treat. I wanted something sweet and tart, with a fluffy donut-like bun. On social media I had been seeing these buns made with a sweet cheese filling. I knew I had to try to create something like that, and in my perfect cafe' world, it needs sweet jammy blueberries. I still am sticking to the word "bun" when naming this recipe, because it really is a donut/brioche bread hybrid. I played around with the method of cooking I wanted to utilize. Fried or baked? In this version, I went with baking the buns were bubbly and just a little sweet and the crust was crispy. This Dough can be used through step 7 and can be a great deep fried brioche donut. Simply roll in ci (instructions below) When the buns come out of the oven let them cool completely and dust with powdered sugar.
These buns were my ideal breakfast pastry menu item. With that said, this takes about 6-8 hours from start to finish (with fermentation times) so my attack would be to make the dough the day before and throw it into the fridge before using it. Take it out of the fridge the morning of and let it sit at room temperature for 30-40 minutes. Make your fillings (recipe below) Prep your lemon sugar and bake! These are a labor of love but they are worth every minute.
What You'll Need:
For the Brioche Dough:
2 eggs
300ml warm milk of choice (90°F)
70g granulated sugar
2 ml vanilla
150g active sourdough starter
600g all purpose flour
5 TB room temperature butter
1.5 tsp salt
For the Sweet-Cheese Custard:
1 block cream cheese (room temp)
zest of 1 lemon
3 tb granulated sugar
1 egg yolk
1 tsp vanilla
For the Blueberries and Crumble:
1/4 cup lemon juice
1 cup blueberries
1/3 cup sugar
4 tb cold butter (cubed)
1/2 cup flour
1/3 cup brown sugar
Let's Make It:
In a stand mixer fitted with the dough hook attachment; pour in your warm milk, bubbly, active sourdough starter, eggs, vanilla and sugar and beat on medium for about a minute. The yolks in the eggs should be broken and well incorporated.
Slowly add your flour and salt while your mixer is on level 2-3. Knead for 8 minutes. The dough will be smooth and pull away from the sides.
Let sit for 30 minutes . After the first rest incorporate your room temperature butter into your dough pat by pat. Stretch your dough and fold your butter in with a few kneads. Let sit for bulk rise (about 6 hours)
Use immediately or rest in the fridge overnight.
Make your fillings:
To make the Blueberry Compote: In a saucepan with the heat on medium, add your blueberries, lemon juice, and sugar. Stirring constantly with a wooden spoon, cook down the blueberries into more of a jammy consistency. The syrup from the berries will coat the back of your spoon when it's at the right spot.
b. To make the Sweet- Cheese Custard: In a small metal bowl, using a hand mixer, whip your room temperature cream cheese, vanilla, egg yolk, lemon zest and sugar. There should be no clumps.
c. To make the Crumble:Using your fingers or a fork, mix your flour, cold, cubed butter, and brown sugar.
Take your dough out if in the fridge and let sit 30 min. Roll out into about 11x14 rectangle. The dough puffs up quite a bit when baking so don't worry about rolling.
Preheat oven to 375°F (scroll down for frying instructions)
Using a biscuit cutter or round cookie cutter, cut out 12-14 of your brioche buns.
Press your fingers into the center to create a small well in the middle of your dough. This is where we will put our fillings.
Brush each bun with egg wash before placing in your fillings. (1 egg, 1/4 cup water and mix)
Spoon in about 1 tbsp of Sweet-Cheese filling, then 1tbsp Blueberry compote, and top with crumble per bun.
Bake for 22-24 minutes and let cool completely. Top with some powdered sugar and enjoy :)
** If wanting to deep fry:
Fill a large stockpot or dutch oven with about 2-3 inches of vegetable oil. On your stove on medium heat, get it to about 375°F. You can tell your oil is ready by dipping in a wooden chopstick and seeing if it bubbles up.
Drop each donut into the hot oil and fry about a minute per side or until each is golden brown. Using a slotted spoon take out of the oil and toss into some lemon sugar, cinnamon sugar, or chocolate ganache!
Comentarios