Brioche Crown

It’s The Big Lunch today in our street, so I’m making a brioche crown and my fig rolls for it.

I’ve posted about this before, but this time I’ve got the full step-by-step pictures. Shame I messed up and forgot the egg and parmesan glaze at the end… but that’s what happens when you try and bake too much at the same time!

As before this recipe is from Paul Hollywood’s Bread book, and the bread part is:

  • 500g strong white bread flour
  • 10g salt
  • 10g fast-action yeast
  • 180ml tepid full-fat milk
  • 4 medium eggs (200g total)
  • 250g unsalted butter (room temp)

Like all my bread since I got a mixer… this is done in the mixer! Flour goes in the bowl, then salt and yeast on opposite sides (as salt retards the yeast’s fermentation if you put them together) then whisk egg and milk together, and add to the bowl.

Bread IngredientsThis all gets mixed together using the dough hook, stopping occasionally to scrape things down.

Ready for butter

Once it’s mixed together you start adding the butter a small piece at a time while the mixer runs. Let each piece work into the dough before adding the next, and by the time you’re done it’s all kneaded together and ready to rise.

Add butter

The dough goes into a large, oiled bowl, and is covered with oiled cling film. You need to oil or the dough sticks to everything. I use FryLight oil spray to do this (other oil sprays are available. Probably).

Rise

After the dough has doubled in size (the book says an hour, but as we didn’t have the radiators on it took nearly two hours) it’s ready for the complicated making of the crown.

Risen

Start by rolling out the dough to a rectangle shape on a well floured surface.

Rolled Out

Then add the filling, which in my case was:

  • Parma ham
  • Mozzarella
  • Fresh basil
  • Sun-blushed tomatoes

I started with the ham, then tore bits of mozzarella over it. The sun-blushed tomatoes I dried out as best as I could on kitchen roll before adding. Finally I tore up basil leaves and sprinkled over.

Filling

Now it starts to get tricky… Start by rolling the long sides into the centre.

Rolled

Then cut down the middle so you’ve got two rolls, which for me kept falling apart…

Fally aparty rolls

Then I move them together, and twist together at each end. Paul Hollywood shows this being done in the air… but I think this is camera trickery!

Twist ends

Then I kept twisting and adjusting on the table to get a single log. I also collected all the bits of filling that escaped and pushed them into the gaps :)

Single log

This then gets formed into a circle on a lined baking tray.

Crown on tray

Then I oil sprayed the crown before covering it in a bin bag and leaving to prove for an hour.

Bin bag

After proving… your supposed to egg wash it and then sprinkle with grated parmesan. I forgot… and so after cooking (200c fan, 25mins) you’ll see I have a dry crust, instead of the shiny glazed crust I should have had.

Cooked no glaze :(

Hopefully the inside will be cooked properly when we cut into it at The Big Lunch…

Update

We cut into it before taking it down to The Big Lunch, and it looks good!

Cut up

3 thoughts on “Brioche Crown

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s