I am still such a newbie in the blogging sphere trying hard to get grips with all technical issues behind the scene. But no excuse as there are millions out there.
Rather surprised that my last one was at Easter which is already miles away. I was reasonably busy teaching baking, two major social events consisting of some degree of Champagne and late nights and some sad news of a family member. This has not just an impact on our health and well being but also how we bake. Just like when we go to our trusted hairdresser for years but suddenly turning out with a dreadful cut.
All our emotions, love and feelings go into mixing a dough and sometimes we forget even an ingredient. But how could I have not spotted the yeast missing in one of my baking classes? Right to the end when they went in the oven!
So next time when you are having a not so good turned out cake, bread or dish, don’t despair.
This recipe for Brioche buttons can be started in the morning for an afternoon tea or leave overnight in the fridge which will enhance the flavour.
Brioche buttons – rolled up braids
- 50 g Potatoes peeled, cooked and mashed
- 60 g Raisins optional
- 60 g Rum optional
- 500 g Strong wheat flour
- 60 g caster sugar
- 100 g Unsalted Butter soft/room temperature
- 25 g Fresh Yeast or 7g fast action yeast
- 170 g Milk Best full fat at 20 degrees C
- 2 Free Range eggs room temperature
- 15 g Honey
- 1 grated zest of unwaxed lemon
- Pinch of salt
- 1 egg yolk mixed with 1 tbsp milk for the egg wash
- If using raisins, soak in the rum for at least 3 hours.
- If you haven't taken out your ingredients from the fridge, measure your milk in a pan and heat on the hob at the lowest setting. Make sure it is not hot, put your cubed butter in the milk and add the eggs too. So all of them will be warm.
- Put all your ingredients in a mixer - dry first and then all wet and do not forget the yeast. Mix for 12 minutes slow and 2 minutes on faster setting. The dough should be smooth, silky and form a ball. Rest for 30 minutes covered with cling film or kitchen towel. (If you have no time for baking, put the dough in the fridge overnight and leave at room temperature for 30 minutes until ready to form your buttons)
- Put your dough on the work surface and weigh portions of 40g and shape round rolls. Rest under a kitchen towel to relax your dough for 15 minutes. Form braids and roll them up. Lay on a baking tray with baking parchment, cover and let rise for 50 minutes in a warm place. Brush carefully with the eggwash and sprinkle with almonds if you like.
- Bake in the pre-heated oven at 180 degrees C for 12-16 minutes. Let them cool on a rack.
Can be frozen when cooled and defrosted over night.