Brioches feuilletées au sucre
https://fannyzanotti.com/brioches-feuilletees/Adapted from Philippe Contincini's Sensations.One day last week, after yet another croissant batch, I thought I give myself a break and make Philippe Conticini's brioches feuilletées. They'd been on my must-make list for ages, and I think they'll stay on my weekend-breakfast list for ever.Not only the dough - slightly drier than my go-to brioche - is a wonder to work with while laminating, but the brioches still taste amazing the day after; which makes them perfect for lazy Sundays.You could make the dough on Friday night, laminate and shape on Saturday. And either bake them in the afternoon or proof them overnight in your fridge (although the pearl sugar might melt from the humidity). The next morning, leave them well covered at room temperature for an hour or so, while you preheat your oven.While I won't cover lamination today, as you can see a step-by-step over here; there is a few important points for these brioches.
Ingredients
- 510 g strong flour
- 40 g caster sugar
- 20 g fresh yeast
- 7 g sea salt
- 150 g whole milk
- 150 g eggs
- 50 g soft butter
- 300 g butter for tourage
For the simple syrup
- 100 g caster sugar
- 100 g water
To fill
- 150 g pearl sugar
Instructions
- Place all the ingredients aside from the tourage butter in a large bowl, and mix until it forms a dough. Transfer to a clean work surface and knead until smooth and elastic; around 15 minutes by hand (if you're using a stand-mixer fitted with the hook attachment, check the dough after 10 minutes as gluten will develop considerably faster). Wrap in clingfilm and chill in the freezer for 30 to 45 minutes, until hard but not frozen; then transfer to the fridge overnight.
- Make the syrup: bring the sugar and water to the boil, and allow to cool down at room temperature.
- The next morning, cut the butter into 5mm thick slices and arrange on a large piece of baking paper. Roll to a 20x30cm rectangle.
- Lightly flour your work surface and roll the dough into a 20x60cm rectangle. Place butter on lower half, then give the dough three tours simples, with at least 30 minutes of rest in between each.
- Chill the dough for an hour, then roll into a 35cm wide rectangle, around 5mm thick and 60cm long.
- Sprinkle the dough with the pearl sugar leaving a 5cm margin on one edge. Roll lightly using your rolling pin for the sugar to stick to the dough; then brush the "naked" edge with syrup.
- Roll tightly, then wrap in clingfilm and chill in the freezer for 30 minutes, seam-side down.
- Trim and slice into 4.5cm logs; or divide the dough in 12.
- Place into two muffin tins, 6 rolls in each so they have plenty of space.
- Cover loosely with clingfilm and proof for around 2 hours (at 24°C for me).
- Bake at 190°C / fan 170°C for 30-35 minutes, or until golden-brown. Brush with the remaining syrup when still warm.
Notes
On adding the butter from the beginning
Since the quantity of butter in the dough is so small, I add it along with the rest of the ingredients at the beginning of the mixing stage. It's not something I'd ever do for my usual brioche as it has 10 times more butter which would slow down gluten development, even making it impossible to form in some parts of the dough, which would result in a patchy non-emulsified mess.
On my process for brioche dough
As with every brioche dough I make at home, I like to place my dough in a container and clingfilm it to the touch with several layers of clingfilm; and chilling it in the freezer for 30-45 minutes, before I leave it in the fridge overnight. This cools down the dough quickly - a necessity to avoid over-fermentation, which might happen since the dough gets fairly warm with the kneading friction (especially if like me, you're kneading by hand).
On pearl sugar
The best pearl sugar for this recipe is Beghin Say Sucre Grain, which I always stock up whenever I'm in France! You can order some online here.
Make sure that once you've sprinkled the dough with pearl sugar, you run your rolling pin over it to make the sugar stick to the dough; and don't forget to brush the edge of the dough with syrup; this makes sure your rolls stay tight as they bake.
On using a muffin tin
In fact, I think those would be amazing proofed and baked in a muffin tin - although I haven't tried since I don't have one here. I did try to bake the brioches in rings though, but I didn't get the lovely domed shape as my rings were too small and compressed the dough slightly.