Look at that bad boy!!! It emerged from the oven glorious and magnificently beating it’s chest for all to see. A Henry the VIII of a Brioche. Unfortunately there was only my friend Kate and I, but both of us were suitably impressed and exclaimed loudly for five minutes which I know made me feel very accomplished and must have made the Brioche very proud. What a wonderful thing to set before a crowd of friends or family, perfect for an occasion like Xmas which was the motivation behind baking this handsome beauty. I have recently discovered Pinterest which for someone who loves looking for recipes and ideas is like finding someone to do all the housework for you just because it gives them joy.Just acres and acres of recipes of all descriptions, bl..dy genius. I am obsessed. I was looking for, as always, easy, prepare ahead, gorgeous food for a crowd, one of my most favourite things to do and it helps me stay off the wine which starts calling endlessly at about 5pm. It’s either this or craft so don’t judge too harshly. Anyway I found this, I have never baked Brioche before and I usually always go wrong the first time with everything but this was SIMPLE. You make the dough the night before in your food mixer with a dough hook, leave overnight in fridge and mould to shape the next day before leaving to puff up and bake…… and OMG they were as delicious as you can possibly imagine. So light, eggy, sweet and rich and quite frankly one of the best things I have ever baked. Not only can you more than half prepare it the night before, but it is incredibly yummy in a remember this for ever kind of way, just what you want your party to be full of.
Now I do feel obliged to mention that as I dwell in the waiting room of Perimenopause and notice amongst many other hideous and deeply alarming changes (Mother Nature can be such a tight cow ), my metabolic rate slowing down to the speed of a snail with an under active thyroid. I am also aware that this bake has the calories to keep me going for two years, three months and ten days. Nowadays just a mere sniff of chip fat oil is enough to seriously plump up a deeply dimpled thigh and half a teaspoon of ice cream the other. It seems so cruel that when sleep evades once again and the night sweats are at their most sweaty, the fridge that offers so much solace is also the harbinger of the dreaded middle aged spread. I’m sure to keep myself even just marginally plump I would have to jog daily and continuously for five hours wearing a rubber sweat suit, such is the nature of my metabolic rate……..But this time and for this Brioche………. I say F..k it, it’s Xmas…..
I adapted this from a recipe of Kimberley Wilson’s that I found on BBC Good Food website.
I put a fantastic Camembert in the middle as she did and serve it with Cranberry Sauce. It would also be incredible with Pate and chutneys-ooooohhhh gloriously yes indeedy………….
- 4 large eggs
- 20 ml of milk
- 350g of strong white bread flour
- 7g sachet of fast yeast
- 30g of caster sugar
- 200g of unsalted butter,cubed and softened
- 1 beaten egg
- 1 250g Camembert
- 5g salt
- sprigs of rosemary to push into cheese before baking
- Whisk eggs and milk into a jug.Put all the dry ingredients into the bowl of your food mixer and combine with a dough hook.
- On a medium setting pour in the egg and milk mix until combined.
- Add the butter and mix for about ten mins until the dough clings around the dough hook.It is very wet in the beginning but eventually becomes a dough.
- Cover with clingfilm and refrigerate overnight.
- Take the dough out of the fridge and divide the dough into 5 pieces and each of those into five.I weighed mine roughly out.Roll into balls between your hands.
- Line a large baking tray with greaseproof paper and put the wooden cheese box in the middle and arrange around it-10 in the inner ring and 15 on the outer.Leave about 1/2 a cm between each roll to allow them to double in size.Brush with the eggwash.
- Put the cheese in the middle and bake in a preheated 180 C oven for 15/20 mins.
- Apply to incredibly lucky face.
I have entered this post in Recipe of the Week as well as Brilliant blog posts,Friday Frolics and Cook Blog Share hosted this week by Easypeasyfoodie