ACTIVITIES BRIOCHE NESTS
Brioche is a delicious halfway house between bread and cake. There is a mystique about making it which is completely unfounded. It is as simple to make as a cake, the only difference being that it needs longer, and you have to be patient.
This recipe will make about 4 good sized nests and you will need: • 1 medium mixing bowl • 1 small mixing bowl • Small whisk • Hand mixer (optional) • Scales • 4 x 10-11cm round tart tins or disposable aluminium moulds
Kneading and mixing All the kneading and mixing can be done by machine or hand. The final kneading when incorporating the butter is easier with a machine as the dough becomes a bit sticky.
When proving the first time, do not worry if your kitchen is not 24C. You just need to leave your brioche dough for longer and the key indicator here is the size. It should have doubled in size and if the kitchen is cooler, it could take as long as 3-4 hours. Be patient!
The really good thing about brioche is that when the dough is made and proved and put in the fridge, you can hold it for up to 20 hours and if necessary an hour or two longer. This mean that you can do all the work the day before.
Shaping the dough When shaping the dough into nests, if your kitchen is warm, it is a good idea to keep the pieces that you are not immediately working on in the fridge. There is so much butter in the recipe that the dough
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will soften quickly and become challenging to handle. Also, when shaping and plaiting, work swiftly for the same reason. If you do not feel confident with your plaiting skills, take 2 sausage shapes and twist them together: it will look just as good!
Proving Brush with egg before proving. After proving, the dough becomes very soft and the brushing will damage it.
If you bake the brioche the day before, you can refresh it for a few minutes in an oven set at 160C fan, 180C, for 5 minutes or so and it will taste almost as good as new.
When storing your brioche, do not (as with all bread based goods) store it in the fridge. The fridge dries it out and speeds up the staling. Keep it in a lidded tin or plastic container in a cool place.
Brioche can be made into loaves and when sliced are delicious. They taste even more delicious the day after when toasted!!!
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