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 Hosted By
Ellice & Monty |
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Truffle Brioche with Nori Goat Butter
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Serving Size -
10
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Prepared By -
Sally & Steve
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Recipe Rating
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Printer Friendly Recipe
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2 sheets Nori, ground to a powder |
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7 ounces Goat's Milk Butter at room temp |
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1/2 cup plus 4 teaspoons plus 2 1/2 tablespoon whole milk |
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2 tablespoons active dry yeast |
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3/4 cup plus 1/2 tablespoon unsalted butter, diced |
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5 ounces canned truffle peelings |
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5 tablespoons plus 1 teaspoon white truffle oil |
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1/4 teaspoon truffle salt |
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NORI GOAT BUTTER: - In a food processor. combine the nori
powder and butter and pulse until a uniform
mixture forms. Scrape the butter onto a
sheet of plastic wrap and roll up to form
a uniform log. Refrigerate until firm. The
butter will keep for up to 2weeks. Makes
about 7 ounces.
TRUFFLE COULIS: - In a blender, combine the trume peelings, oil. and salt and process until smooth. The coulis may he stored in a lidded container in the refrigerator for up to 5 days before using.
TRUFFLE BRIOCHE:
Pour the 1/2 cup plus 4 teaspoons milk into a microwave-safe bowl
and cook on high power in 5-second bursts until the temperature reaches
80°-90°F. Rain in the yeast and let stand until the yeast is hydrated,
about 5 minutes. In a stand mixer fitted with the dough hook. combine the flour,
sugar, and salt. On low speed, add the milk-yeast mixture. Add the egg yolks one
at a time, mixing after each addition until fully incorporated. Add the butter bit
by bit, mixing until all of it is fully absorbed. Increase the speed to medium and
mix until the dough pulls away from the sides of the bowl, about 10 minutes.
Remove the bowl from the mixer stand, cover with plastic wrap, and leave in
a warm place until the dough doubles in size, about 1 hour.
Line a sheet pan with parchment paper. Use your hands to gently deflate the
dough, then divide the dough in half. On a lightly floured work surface, using
a rolling pin, roll out half of the dough into a 12-inch square about
1/8 inch thick. Spread half of the truffle coulis over the dough. Roll up
the dough lengthwise into a tight log. and place it. seam side down. on the
prepared pan. Repeat with the remaining dough and coulis to make a second
log, and add it to the pan. Refrigerate the dough logs untit firm to the touch,
at least 1 hour or up to 24 hours.
Lightly spray two 10 inch round cake pans with cooking spray.
Cut each dough log crosswise into 11 equal slices. Arrange the slices, cut
sides down and evenly spaced. in the prepared pans and let stand in a warm
spot until the dough rises and the slices look puffy, about 1 hour.
Preheat the oven to 315°F In a small bowl. whisk together the egg and
2 1/2 tablespoons milk to make an egg wash and brush over the tops of the
proofed rolls. Bake until golden brown, about 25 minutes. While stilt warm,
brush with some of the nori butter and pass the extra. |
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