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Savory brioche served with beurre noisette and smoked ribeye

Light, fluffy, and with a nutty, buttery flavor; this brioche is perfect with a savory dish such as beurre noisette and smoked ribeye.

This recipe is from Chef Bart Leussink of The Church in Arnhem.

Ingredients

350gButter
420gMilk
125gGranulated sugar
150gWhipped cream
22gDry yeast
1100gPatisserie flour
20gFine sea salt
2gEggs

Preparation

  1. Heat the milk and cream to 32°C.
  2. Dissolve the yeast in this and let stand for 10 minutes.
  3. Mix the butter and sugar in the dough machine on medium speed for 5 minutes.
  4. Add the flour and salt.
  5. Add the eggs together with the milk-cream-yeast mixture while the machine is running.
  6. Let the dough mix for 15 minutes.
  7. After 15 minutes, test the dough to see if you can pull a windowpane.
  8. If so, shape the dough into a ball.
  9. Let the dough proof for 15 minutes at room temperature.
  10. Divide the dough into 50 gram balls.
  11. Braid the dough and place in sprayed baking molds.
  12. Preheat the oven to 180°C with 50% humidity.
  13. Give the molds with brioche a final proof of 15 minutes at 45°C.
  14. Lightly brush the brioche with egg yolk and salt.
  15. After brushing, bake the brioche at 180°C for 14 minutes.