Buttermilk Brioche



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Source Plate Fodder

Preparation Time30 Min - plus rising times

Serves1 Loaf

1/4 Cup water 110 - 115 Degrees
1/4 Cup Cultured Buttermilk 110 - 115 Drgrees
1 Tablespoon active dry yeast
3 Cups all purpose flour
1 Tablespoon sugar
1 Teaspoon salt
3 Large eggs at room temp
1/4 Cup sugar
4 Ounces Butter Substitute at room temp
3/4 Cup currants
1 Teaspoon sugar
1 Egg White Beaten with 1 Tablespoon Buttermilk
2 Tablespoons Oil

1. * In the large bowl, add the water, 1 tablespoon sugar and yeast - allow to bloom (about 5 minutes)
* Add the Flour, buttermilk, whole eggs, 1/4 cup sugar and salt.
* Mix with you hands to form a very soft dough
* Gather the dough up and begin smacking it back into the bowl.
* Add a little flour and knead it in a little between smacks
* "Smack" the dough into the bowl 100 times - or - until the dough becomes smooth and no longer sticky
* Lightly coat the bowl and dough with oil
* Cover with plastic wrap and allow to double in size (About 1 Hour)
* Punch the dough down and divide into 3 equal portions
* Place the portions into separate bags and place in the freezer for 45 minutes
* When the dough is cold and firm - take each dough ball and roll out on a flat surface into 1' x 1' squares (They will be about 1/2" thick)
* Sprinkle each square with 1 Teaspoon Ground cinnamon and 1/3 of the currants
* Stack the layers on top of another
* Beginning with the side closest to you, roll (jellyroll style) into a log
* Pinch the seams to seal and place in a lightly oiled pan
* Allow to rise until double in sized (About 45 minutes to 1 hour)
* Preheat the oven to 350
* Beat together the egg white and the tablespoon of buttermilk; brush the top and sides of the loaf
* Bake for 25 to 30 minutes - or until the loaf gives a nice solid "Thunk" when thumped
* Remove from the oven and cool on a wire rack.


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