This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Brioche is also the penultimate recipe I’ll be posting from Baking with Dorie! I can’t believe we’re nearly finished working our way through it! This will be the SIXTH book I have cooked my way through in the last 16 years – Around my French Table, Baking Chez Moi, Dorie’s Cookies, Everyday Dorie (plus David Lebovitz’s My Paris Kitchen!).
This recipe is one of my favourite Dorie recipes – we’ve made a LOT of brioche from her books over the years and every time I make this recipe (this is the base for all the others), I wonder why I don’t make it more often. It’s not a difficult recipe but it DOES require planning (backwards planning from the time you want to eat it) – that’s really the only tricky part.
The dough needs to rise a couple of different times before an overnight rest in the fridge so as long as you get your timing right, these are a great weekend morning treat! You’ll need to give the dough some time to rise in a warm place first – my oven’s “proof” setting – so handy! Then it spends about 2 hours proofing in the fridge during which time you need to keep deflating it every 30 minutes (just lifting it and letting it drop back in the bowl). After that, you cover it in plastic and leave it overnight to rest.
The next morning, you simply take it out of the fridge, shape it however you want to. I had made 1/2 the recipe so this ended up being 2 small loaves – similar to these tins (affiliate link but I love my mini loaves!). These didn’t look like much and certainly didn’t rise to be fluffy like the cheese-filled version did but I had faith and baked them up anyway… They turned out so cute!
Again, I wasn’t sure if I had done something to this dough that it wasn’t super risen but as soon as I sliced into the loaves, I saw they were perfect!
Lesson: Always trust Dorie!
Get the recipe for Brioche on p 28 of Baking with Dorie.
Buy Baking with Dorie and join us, baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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That brioche texture looks divine! And the golden crust too. I only tried making brioche once and it was a terrible disaster!! :-\