You think you gonna be successful, You have no chance at all.
you call yourself a baker by baking these silly things, this is bullsh*t
Almost 10 years by anonymous
It’s one of these day when you walk in to the kitchen and I ask yourself should I bake something for pleasure or should bake something to test ….or should I do both.
Brioche is one of the things that’s really satisfying.
starting from kneading the dough till hearing the sound of coffee pouring in a mug while you stare at a slice of brioche bread.
Believe it or not, I would choose a sweet bread over a slice of cake or even a cookie.
But there’s a mystery must be solved behind two methods and the outcome.
wether using melted butter or softened one.
I had to make two doughs and used one melted and the other softened it was pretty much obvious that the one with melted came out with a caky texture and the softened one came out more like chewy bread.
So my heart went with 2nd method since I’m a bread fan and why would I make a bread with cake texture.
with black sesame tahini chocolate filling.. I choose black sesame cuz it gives depth of flavor for tahini more than white one, but if you don’t have any in your pantry I suggest you to buy cuz it’s worth it
serves: 2 loves
For the dough :
(250ml) 1 cup of whole milk
(110g) 1 stick of butter (softened)
(100g) 1/2 cup of sugar
1 tablespoon of dry yeast
(500g) 4 cups of AP flour
1 teaspoon of salt
2 large eggs
1 vanilla bean (scrape the seeds) or 2 teaspoons from vanilla extract ( good quality)
(110g) 1 stick of butter (melted)
(60g) 1/2 cup confectioners sugar
170g bittersweet chocolate melted.
(140g) 1/2 cup tahini
(35g) 1/3 cocoa powder
(35) 1/4 black sesame seeds
For egg wash
1 large egg
1 tablespoon of water
In a small saucepan, warm the milk with seeds of vanilla bean until it’s lukewarm(about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar With mixer on low speed, add eggs, yeast mixture . Beat until incorporated , 2 to 3 minutes.
With mixer on medium speed, add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next. Add salt.
Keep beating for 3 minutes until combined.
Increase mixer speed to medium, and beat until a smooth and elastic dough forms and pulls away from the sides of the bowl. (If dough does not pull away from the bowl, add more flour, 1 tablespoon [8 grams] at a time.)
Place dough in oiled bowl, grease the top of the dough. Cover and let rise in a warm place until doubled in size, 1 hour After dough has risen, refrigerate for 30 minutes to firm up a little bit so you could roll it.
For the filling:
Toast black sesame seeds then grind it using coffee grinder.
Mix the melted butter, confectioners sugar, bittersweet chocolate, tahini, and cocoa powder with black sesame seeds into a smooth mixture.
For egg wash: In a small bowl, lightly beat together egg and water.
Spray 2 (9×5-inch) loaf pans with cooking spray, and line with parchment paper.
Divide dough in half. On a heavily floured surface, roll half of dough into a 16×22-inch rectangle. Brush edges of dough with egg wash. Spread with the filling (not too much) , leaving a 1-inch border on long sides of dough. Starting at one short side, roll up dough, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, and place in prepared pan, cut sides up. Repeat procedure with remaining half of dough. Cover and let rise in a warm place until doubled in size, 1 to 1½ hours.
Preheat oven to 180c. Bake for 35-40 minutes. Cover with foil, and bake until a thermometer in center registers 95c.
You can cover the dough and place it in a fridge for overnight if you wanna bake for the next day.
The filling recipe is a little bit extra so don’t try to fill the the dough with it.
If the loaf browned too quickly during the baking cover it with aluminum foil.
You can make you own filling or use Nutella or PB.