We recently launched a new class at The Mediterranean Culinary Academy teaching our attendees how to make brioche dough. Developed and led by David Vella, one of our chef instructors at MCA.
In this class David demonstrates how to make the perfect dough as well as showcasing the versatility of this dough.
We would like to share parts of this class with you. This recipe will guide you through the process to make a basic brioche dough and transform it to brioche muffins, brioche rosemary-scented loaf and brioche cinnamon rolls.
Please share your creations with us by tagging us @mca_malta or sending us a photo on our socials.
We will be running another Brioche class on the 29th June, for all our available classes click here
Brioche Dough - Recipe makes approx 1 kilogram of dough
Ingredients
Strong Flour - 500g
Whole eggs - 6
Chilled Butter - 250g
Salt -15g
Sugar - 50g
Milk -100g
Instant Yeast - 7/8g
Zest of Lemon - 1
Extra flour
As needed
Egg, for egg wash - 1
Method
Crack the whole eggs in the stand mixer bowl, add the flour lemon Zest, sugar and salt.
Start mixing on the lowest speed with the hook attachment
Slowly add the milk and yeast.
Mix for 10min on low speed
After the 10min add the first 1/3 of the butter and mix until incorporated then slowly add the 2nd third and mix until incorporated.
Add the last batch and mix till incorporated and the dough start coming off the sides.
Oil a large bowl and put the dough in the bowl, cover with cling film and leave to prove overnight in the fridge.
Brioche Rosemary Scented Loaf
Ingredients
250g - Brioche Dough
Rosemary
Method
Preheat the oven to 180 degrees.
Remove the chilled dough from the fridge and take 250g. Flatten it with your hands to remove any excess air.
Shape it into balls and place them into a loaf tin.
At this point, you can either store loaf tin in the fridge overnight and bake in the morning, OR you can let them proof in an oven for 1hr at 40 degrees and bake immediately.
Once proved bake in the oven at 180 degrees for 20 – 25 minutes or until lightly golden brown and cooked through.
Brioche Cinnamon Rolls
These brioche cinnamon rolls are the best pairing of bread and cinnamon that you could think of.
Ingredients
500g - Brioche Dough
100g - Melted Butter
200g - Soft Brown Sugar
2 tbsp - Cinnamon
Pinch Salt
Method
Make the filling: Melt the butter over a low heat and mix the dry ingredients in a bowl.
Preheat the oven to 180 degrees.
Remove the chilled dough from the fridge and take 500g. Flatten it with your hands to remove any excess air.
Shape it into a rough square.
Roll it out into a rectangle, trying to maintain the shape as much as possible.
Brush the butter as evenly as possible over the dough, leaving a 5 cm border along one long edge. Generously sprinkle the cinnamon and sugar mixture.
Roll up the dough, starting from the long edge (with filling), towards the opposite long edge (without filling). Make sure the roll is not loose and not too tight either when you’re rolling it up.
Cut the edges of the cinnamon roll log. Cut equal pieces, and place each piece of brioche cinnamon roll on a parchment paper-lined half sheet baking tray or a round tin.
Tips for cutting cinnamon rolls - Instead of a knife, use unflavoured dental floss to cut the portions.
Cover the tray or tin with plastic wrap.
At this point, you can either store the cinnamon rolls in the fridge overnight and bake in the morning, OR you can let them proof and bake immediately.
Make sure the cinnamon rolls have grown by 50% in size, and are touching each other slightly in the tin or tray.
Bake at 180 degrees for 20-22 minutes, until the rolls are lightly golden brown and cooked through.
The time will vary based on how big the rolls are, what type of tray or tin used or how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes.
Cream Cheese Frosting for Brioche Cinnamon Rolls
Ingredients
Cream Cheese - 50g
Soft Butter - 100g
Powdered Sugar - 300g
Vanilla Essence - 1tsp
Milk - 1-3tsp
Method
Soften the butter and add to the cream cheese, whisk in the vanilla essence and mix with the powdered sugar until it forms a paste
Add the milk slowly till you get the desired consistency.
Brioche Muffins
250g Brioche Dough
Marmalade - See recipe
Method
Preheat the oven to 180 degrees.
Remove the chilled dough from the fridge and take 250g. Flatten it with your hands to remove any excess air.
Cut into small balls, roll out flat and place a tablespoon of marmalade in the middle. Pinch the edges closed and place in a muffin tray.
At this point, you can either store muffins in the fridge overnight and bake in the morning, OR you can let them proof in an oven for 1hr at 40 degrees and bake immediately.
Once proved bake in the oven at 180 degrees for 20 minutes or until lightly golden brown and are cooked through.