BREAD - Pull-apart Brown Butter Brioche

By Aemelia

Ingredients

• for assembly :
• 10 g dried yeast
• 240 g skim milk, at room temperature
• 60 g water, at room temperature
• 570 g plain flour
• 10 g sea salt
• 85 g rapadura sugar
• 2 eggs
• 150 g unsalted butter, diced and at room temperature
• 4 tablespoons browned butter, melted
• 2-3 tablespoons savoury yeast flakes (found in health food stores; also known as nutritional yeast flakes)

Details

Adapted from blog.lemonpi.net

Preparation

Step 1

Combine the yeast with the milk and water in a bowl. Leave aside for 5 minutes.

In the bowl of a stand mixer with the dough hook attached, add the flour, salt and sugar, followed by the yeast mixture and the eggs. Knead until the dough is smooth, then gradually incorporate the diced butter, kneading well between each addition. Once all the butter has been incorporated, stop the mixer, remove the dough and place it in a large, greased bowl. Cover with cling film and chill overnight.

The next day, ease the dough out of the bowl. Dust the bench top lightly with flour and roll the dough out into a long rectangle about 1cm thick. Brush the dough with browned butter and sprinkle with the yeast flakes. Cut the dough into thirds lengthways. Stack the strips of dough together. Cut down the stacked dough to create smaller stacks of dough that are roughly 3/4 the height of a 9 1/2 inch x 5 1/2 inch loaf tin. There’s a good pictorial explanation of how to create this pull-apart effect here. Arrange the small stacks in the greased tin. Cover loosely with cling film and allow to prove until doubled in size.

Preheat the oven to 195′C. Brush the top of the loaf with egg wash and bake for 15 minutes, then for a further 15 minutes at 175′C.