I have always been a brioche lover. I owe my love of anything sweet to my grandmother but no one in my family is a bread baker. I am the only one who really enjoys spending hours mixing and kneading dough, filling danishes and parisiennes and making brioches. I love it warm from the oven on a sunday morning, toasted with some Nutella as an afternoon snack. What I also enjoys about it is the versatility of the dough. While I was working at the restaurant, the chefs would have me bake it into loaves or cut into rounds to use with their foie gras or rillettes.
Sunday morning I got my usual treat of brioche and strawberry jam, but our guests also enjoyed it as crostinis for an appetizer while grilling some steaks. I will post the recipe tomorrow, adapted from Bo Friberg’s The Professional Pastry Chef, and promise to have figured out by then how to do a hot link so I don’t have to link a whole url!!!. ..you get pics though..
Monatsarchive: April 2006
As promised here are the recipes I used for the previous post.
For the cake, I was looking for a recipe close to that of a Gateau de Savoie, but without the fuss of separating the eggs and beating the whites to a foam. …I get lazy like that sometimes. This cake fits the bill perfectly. It is buttery and smooth, yet not too rich and takes notime to put together. The addition of homemade strawberry jam does not hurt either. Next time, I think I will use the Lemon preserve in there, with some whipped cream added in between the layers.
It came out so nice that I have decided to use it for 2 of the tiers of the wedding cake I am making for B.’s buddy next month. On a simpler note, this cake is so good with a cup of tea as an afternoon snack…
Here is the recipe:
Plain & Simple Jam-Filled Butter Cake , adapted from Flo Braker
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ( 1/2 cup) unsalted butter
1 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon pure almond extract
1 teaspoon vanilla
2 large eggs
1/2 cup milk
1 cup jam of choice, such as apricot, plum or strawberry
1/4 cup powdered sugar
INSTRUCTIONS: Bring all ingredients to room temperature. Adjust rack to lower third of oven; preheat oven to 350°. Grease and flour a 9-inch round springform pan; insert a round of parchment or waxed paper in bottom of pan.
Sift flour, baking powder and salt onto a sheet of waxed paper; set aside.
Using an electric mixer, preferably with paddle attachment, beat the butter in a large bowl at medium speed until it is smooth and creamy.
Maintaining the same speed, add the sugar in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the sides of the bowl into the center of the bowl. Continue to cream at the same speed for 3 minutes, or until the mixture is light in color and fluffy in appearance. Add the extracts in the final moments of beating the butter and sugar.
With the mixer still on medium speed, add the eggs, one at a time, incorporating each one thoroughly into the mixture before adding the next. When the mixture appears fluffy, reduce the mixer speed to low. Add the flour mixture in three additions alternately with the milk in two additions. Scrape the sides of the bowl occasionally, and mix until smooth after each addition. Spoon the batter evenly into the pan.
Bake for about 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 minutes. Carefully release the springform and remove the metal ring from around the cake. Cool completely before removing the cake from the metal form.
Using a long serrated knife, cut the cake layer in half horizontally. Set the bottom cake layer on a serving plate and spread the jam over the cut surface. Place the top portion of the cake cut-side down on the jam-covered layer.
Assorted Danishes, adapted from Better Homes and Gardens:
1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. ground cardamom
1/3 cup milk
1 egg yolk
6 Tbsp. cold butter, thinly sliced
1 Tbsp. butter, melted
1 recipe Powdered Sugar Icing
1. In a bowl stir yeast into warm water to soften. In a second mixing bowl beat the 1/4 cup butter, sugar, and salt until creamy. Add 1/2 cup of the flour, the cardamom, and milk. Add the egg and egg yolk. Add softened yeast; beat until well combined. Stir in remaining flour and the raisins until smooth and dough comes together. Cover bowl; let rise in a warm place until double (about 2 hours). Refrigerate dough 6 hours. (Or omit 2-hour rising time and refrigerate dough 12 to 24 hours.)
2. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.
3. Roll dough into a 15×10-inch rectangle. Place half the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Repeat rolling and folding using remaining butter slices. Roll again to 15×10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.
4. Roll folded dough into a 12×9-inch rectangle. Cut dough into twelve 3-inch squares. Fold corners of square into center, pressing lightly to seal. Place each on prepared baking sheet. Using the rounded side of a floured tablespoon, press firmly to make an indentation in the center of each dough square. Cover; let rise in a warm place until double (45 to 55 minutes). (You may see the butter slices soften and begin to melt out of rolls.) Press indentation again, if necessary. Fill with desired filling
5. Bake in a 375 degree F oven for 10 to 12 minutes or until golden brown. Remove from pan. Brush with melted butter; cool on wire racks. Meanwhile, prepare Powdered Sugar Icing. . Drizzle each with icing. Makes 12 Danish.
Filling ideas: 4 oz. cream cheese, softed and mixed with 1 whole egg and some vanilla, plus 1/4 cup sugar, some jam or any preserve.
Powdered Sugar Icing: In a small bowl, combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.