These soft rolls are great to serve along with soups. They can also be
sliced to hold a hamburger or your favourite sandwich combination.
parmesan
herb knots
Combine the granulated sugar, yeast in a 2-cup (500 ml)
warm water liquid in the Cuisinart™ Mixing bowl . Stir
and let stand 5 minutes to proof, until the mixture is
foamy and bubby.
Insert the dough hook. Add the cool water, powdered
milk, potato flakes, olive oil, salt and 2½ cups (625 ml)
of the flour to the yeast mixture. Mix on speed 2 for 2
minutes. Add the parmesan cheese and turn to speed
3. Mix until completely incorpoated. If necessary, add
the remaining flour, 1 tablespoon (15 ml) at a time, until
a soft smooth dough ball is formed. Set the timer for
4 minutes and the speed to 3 to allow dough to knead.
Transfer to a bowl that has been lightly coated with
olive oil. Turn to coat dough and cover with plastic
wrap. Place in a warm, draft-free place to rise until
doubled in size, about 1 hour. (May also let rise in
a 2-gallon (7.6 L) resealable freezer weight plastic bag.)
Combine ¼ cup (50 ml) olive oil and Italian seasoning
and let stand while dough rises. Line 2 baking sheets
with parchment paper. Twenty to thirty minutes before
baking, preheat oven to 350°F (180°C).
Punch dough to deflate and divide into 18 equal
portions (about 2¼ ounces [65 g] each). Roll each into
a 12-inch (30 cm) rope and tie into a knot. Place on
prepared baking sheet, cover loosely with plastic wrap
and let rise until doubled, about 35 to 45 minutes. Brush
lightly with herbed olive oil mixture. If desired, sprinkle
each with ½ teaspoon (2 ml) of the optional Parmesan
cheese. Place in preheated 350°F (180°C) oven and
bake until lightly browned, about 15 to 18 minutes,
rotating the baking sheets after about 7 minutes. Brush
knots lightly with reserved olive oil mixture. Transfer to a
wire rack and let cool 5 to 10 minutes before serving.
10 ml
2 teaspoons
granulated sugar
11.25 ml
2¼ teaspoons active
dry yeast
150 ml
²/³ cup warm
(105-110°F [40°- 45°C])
water
190 ml
¾ cup + 1 tablespoon cool
(70°F [21°C]) water
75 ml
1
⁄
3
cup fat free
powdered milk
75 ml
1
⁄
3
cup potato flakes
(instant mashed
potatoes, unflavoured)
45 ml
3 tablespoons extra virgin
olive oil
5 ml
1 teaspoons salt
0.8 - 1 L
3¼ to 4 cups
unbleached,
all-purpose flour
125 ml
½ cup freshly grated
Parmesan cheese
50 ml
¼ cup extra virgin
olive oil
7 ml
½ tablespoon Italian
seasoning
45 ml
3 tablespoons freshly
grated Parmesan cheese
(optional)
Makes 18 rolls
Making brioche is a two-day process, but well worth the wait –
besides, the stand mixer does the hard part.
classic
brioche
For the Sponge:
75 ml
¹/³ cup warm whole
milk
11.25 ml
2¼ teaspoons active
dry yeast
1
large egg
500 ml
2 cups unbleached,
all-purpose flour
To complete the dough:
75 ml
1
/³ cup granulated
sugar
4
large eggs lightly
beaten – at room
temperature (but liquid)
5 ml
1 teaspoon kosher salt
500 - 550 ml 2 to 2¼ cups
unbleached, all-
purpose flour
175 ml
¾ cups unsalted
butter, at room
temperature, cut into
tablespoons
Egg Wash:
2
large eggs, beaten
until smooth
Makes 24 individual 3 to 3½-inch (6 to 9 cm) brioches, or two 8-inch (20 cm [about 1 pound])
brioches à tête or two 8½x4½x2½-inch (21.5 x 11 x 6 cm) loaves
To make the sponge, place the warm milk, yeast, egg,
egg yolk, and 1 cup (250 ml) of the flour in the
Cuisinart
™
mixing bowl. Insert the flat mixing paddle.
Mix until smooth on speed 2, about 1 minute. Scrape
the bowl and paddle and remove paddle. Cover the
batter evenly with the remaining 1 cup (250 ml) of flour.
Let stand for 30 to 45 minutes; the mixture will rise and
cause the flour to appear cracked. This is normal and
lets you know that the mixture is “alive.”
Insert the dough hook. Add the granulated sugar,
eggs, yolks, salt and 1 cup (250 ml) of the remaining
flour to the bowl. Mix on speed 2 for 2 minutes. Scrape
the bowl and dough hook. Sprinkle with ½ cup
(125 ml) more flour and mix on speed 5 for 15 minutes.
After about 7 to 8 minutes of mixing, the dough should
come together, wrap itself around the dough hook, and
make a “slapping” sound on the sides of the bowl. If
after 7 to 8 minutes of mixing the dough is not doing
this, add some of the remaining flour, 1 tablespoon
(15 ml) at a time. Keep beating on speed 5, until the
dough has been mixing for a full 15 minutes – this will
help give the brioche its classic texture.
Reduce the stand mixer to speed 2 and add the room
temperature butter about 3 tablespoons (45 ml) at a
time, allowing the butter to be incorporated nearly
completely after each addition. The dough may appear
to “fall apart.” After all the butter has been added,
increase the stand mixer to speed 9 and mix for 1
minute. Then reduce to speed 5, set the timer and mix
for 5 minutes. The dough will once again make the
slapping sound on the bowl.
Transfer the dough to a large well-buttered bowl and
cover tightly with plastic wrap. Let rise at room tem-
perature until doubled in volume, about 2 to 2½ hours.
When it has risen, deflate by lifting and letting it fall
back into the bowl, doing this all around the ball of
dough. Cover tightly again with plastic wrap and
refrigerate for at least 4 to 6 hours, or overnight, to rise
again. After the dough has risen and chilled, it is ready
to use – shape while chilled for best results.
For individual brioches (may be made in standard
cupcake pans): Butter the pans generously. Divide
dough into 24 equal pieces. One at a time, pull off a
piece of dough about the size of a ½-inch (1.25 cm)
marble from each of the pieces, and shape into a ball;
shape the larger piece of dough into a smooth ball and
place in the buttered pan. Make an indentation in the
centre of the large ball with your finger. Place the small
ball in the indentation. Repeat until all are done. Cover
