Springtime Honey Brioche
It’s been quite some time since I last posted, but without getting into the ups and downs of the past two years, I’d like to stay present and consistent in sharing in this journal. Spring has began to pop up ever so slightly here on the island. Up here in Kula you do see the subtle seasonal changes which is so very exciting. The huge jacaranda tree that towers at my gate has tiny little violet buds that have just peaked open. The chorus of birdsong that wakes Winslow and I up every morning, begins that bit earlier with the sun. It’s incredible how these subtle shifts make a difference upon your outlook and optimism for the day ahead. Although Maui’s springtime is no where near as distinct as Vermont’s, it feels quieter and softer.
I was in the mood the other day for a sweet brioche for my morning cup of black coffee. Perhaps because it feels like the Easter season with all of its eggy and buttery crumb. This one is particularly sweet with lavender infused honey and golden raisins. It’s sweet and buttery fragrance as it bakes will fill your house through and through like a French boulangerie. You can leave out the bit of lavender and lemon, but those two sing spring and they add just a hint of flavor in every bite. It also makes a delicious baked french toast for Sunday morning too! I hope you enjoy, this is one of my favorite breads to make. With a bit of patience (and lots of eggs and butter), it is the quintessential springtime bread.
Springtime Honey Brioche
Ingredients:
2 1/4 teaspoons active yeast*
1/4 cup whole milk, warm
1/4 cup lavender infused or wildflower honey
5 eggs + 1 yolk for egg wash
1 cup golden raisins
1 heaping tablespoon lemon zest
1 1/4 teaspoon kosher salt
350 g bread flour (I really eye ball it though, start with 330 g)
10 tablespoons unsalted butter, cut into chunks
* (you can also use instant yeast and combine it immediately in when with all of the ingredients minus the butter)
In a medium sized mixing bowl, whisk together the yeast and whole milk until the yeast is dissolved. Wait a moment to see if there are any bubbles of activity to ensure the yeast is still good. If you see no activity begin again with fresh yeast.
Add the milk and yeast mix along with the honey, eggs, golden raisins, salt, 5 eggs, and flour into a bowl of a stand mixer with the dough hook attachment. You will need to use a mixer opposed to using your hands because this dough is so soft and tender. Beat the ingredients on medium speed for about 8-10 minutes, until it begins to come together into a stretchy, smooth dough. It should begin to slap and pull away from the sides of the bowl. If the dough seems very wet, add a bit more flour until it is firm yet satiny soft.
Add the butter chunks one by one, mixing them well on medium speed until they are throughly combined. Scrape down the sides of the bowl if necessary after each addition. Continue to beat on medium speed for about 7 minutes total (this dough takes much longer to develop strength and elasticity due to the higher fat content.)
Once the dough is springy to the touch and in a rough ball wrapped around the dough hook, remove the dough hook and allow the dough to rise covered in a warm spot for at least one hour.
Once it is slightly puffy, set the bowl fridge to finish rising overnight or for at least 12 hours, covered with plastic wrap.
In the morning when you are ready to bake, pull the dough bowl out of the fridge. If it hasn’t risen to be nice and puffy, allow the dough to rise for another 8 hours at room temperature until it is at least doubled in size and is light and puffy. It really depends on the temperature of your home and using active yeast takes a bit longer. Instant yeast generally take less time to rise.
Gather two 8 1/2" x 4 1/2" loaf pans (you can also use one larger loaf pan too). Lightly grease the sides with butter and and neatly line them with parchment paper.
Divide the dough into two rough equally sized amounts if you are baking two loaves.
Very lightly dust your work surface with flour, the less the better. This dough doesn’t really stick and adding more flour will tighten up the crumb.
To make one braided loaf, divide the dough into three equal portions. ( You can also make this as a round or single loaf in one larger tin.)
Roll out each ball of dough into roughly 12” long logs. Try not to use flour to roll these out as it will prevent the braid from sticking together in the end.
Pinch the end of the three strands so they roughly stick together and begin to braid the loaf, about 3 turns and then tuck in the end just under the loaf.
Place the loaves into the tins and allow them to rise for at least 3 hours until they are at least an inch over the rim of the tin.
When they loaves have risen to the rim of the tin, preheat the oven to 350 degrees.
Create an egg wash with one yolk and a tablespoon of water. Lightly brush the tops of both loaves with the egg wash with a pastry brush.
Bake the loaves for about 30 minutes and then tent the loaves with aluminum foil to prevent them from over browning. Continue to bake for another 10-15 minutes until when you tap the top they sound hollow at the center. It should be a rich, golden brown color on top.
Remove the brioche from the oven and allow the loaves to rest at least 10-15 minutes before removing them from the tin. If you can wait, allow them to rest another 20 minutes before cutting into them with a serrated knife (I can’t resist a warm slice!) Otherwise allow them to cool completely.
