Sourdough Yogurt Brioche with Cardamom and Lemon
This brioche recipe is very versatile. Experiment with different spices or make it plain, it will not disappoint you!
We like our brioche bread with very little sugar, but if you fancy more sweetness, do double the sugar content.
140g refreshed 50% hydration sourdough starter
50g caster sugar
50g coconut butter
1 tsp lemon zest
2 tsp ground cardamom
300g strong white flour
1 egg
50g milk
100g natural yogurt (better if a bit runny, not Greek style)
1/2 tsp salt
150g pecan nuts
Method 1:
In the morning refresh 100g of starter. This can be done later in the day as well, aim to have your starter ready for about 8pm.
At 8 pm, make the dough. In a planetary mixer dissolve the starter in the milk, the sugar and the egg. Use a k beater to start with.
Add the flour, the spices and work to a smooth and elastic dough. Then add the salt and the butter and work again.
Once the dough is wrapped around the k beater, change the beater to the hook and work the dough again until completely smooth and elastic.
Form a ball with the dough, cover it with a bowl turned upside down and let it rest for 1 to 2 hours.
Around 9 or 10 pm, roll the dough into a rectangle, sprinkle with the pecan nuts, roll the rectangle into a tight cylinder, slice it in 3 cm thick portions to create the brioches.
Lay the brioches on a buttered oven tray.
Insert the tray into a plastic food grade bag and leave it to prove overnight.
In the morning, bake the brioche in a preheated oven at 180C, for about 20 to 25 minutes.
Glaze with honey as soon as out of the oven.
Method 2:
At night, refresh 100g of starter.
In the morning, before going to the office, make the dough. In a planetary mixer dissolve the starter in the milk, the sugar and the egg. Use a k beater to start with.
Add the flour, the spices and work to a smooth and elastic dough. Then add the salt and the butter and work again.
Once the dough is wrapped around the k beater, change the beater to the hook and work the dough again until completely smooth and elastic.
Form a ball with the dough, place it in a buttered bowl and insert the bowl in a food grade plastic bag.
Let it rise until doubled in volume; if the temperature in your home is not too high, around 15-18 degrees, you will come home about 8 to 10 hours later to a perfectly risen dough.
Roll the dough into a rectangle, sprinkle with the pecan nuts, roll the rectangle into a tight cylinder, slice it in 3 cm thick portions to create the brioches.
Lay the brioches on a buttered oven tray.
Insert the tray into a plastic food grade bag and leave it to prove for about 3 to 4 hours.
Bake the brioche in a preheated oven at 180C, for about 20 to 25 minutes.
Glaze with honey as soon as out of the oven.
Comments
Post a Comment