|Looks pretty good|
Once again, it’s a Paula Deen so it has to be good.
And as the process progressed, the dough never looked exactly like I thought it should – but what do I know, I’ve never made Brioche. The baking smelled delicious with all that vanilla (by the way, I used vanilla paste instead of vanilla bean). And there was so much butter in it that by the time I got to the “tent and rotate” part, I was sure I needed to drain some of the butter the loaf was swimming in but I refrained.
|You can see it didn't rise in the pan|
The final verdict – good tasting, substantial bread, but too bad the active yeast didn’t seem to activate. Next time perhaps I need HYPER-active yeast!
Vanilla Bean Brioche with Vanilla-Honey Butter
(Featured in Cooking with Paula Deen, May/June 2011)
3 vanilla beans, split lengthwise and divided
½ cup milk
1 (1/4 oz) package active dry yeast
3 eggs, divided
3 ¾ cups unbleached all-purpose flower, divided
2 tbsp sugar
½ tsp sea salt
1 ½ cups unsalted butter, softened and divided
1 tbsp milk or water
2 tbsp honey
Scrape seeds from 2 vanilla beans into milk, heat to 110º. Add yeast; let stand 5 minutes or until foamy. Lightly beat 2 eggs; stir into milk mixture.
In the bowl of a heavy-duty stand mixer, stir together 3 ½ cups flour, sugar, and salt. Using the dough hook attachment, gradually add yeast mixture, beating at medium speed until dough is smooth and elastic (about 5 minutes.)
Cut 1 cup butter into small pieces; gradually add to dough, 1 tbsp at a time, beating until combined after each addition (dough will be quite sticky). If needed, gradually add just enough remaining flour to make smooth, sticky dough.
Place dough in a lightly greased bowl, turning to grease top; cover with plastic wrap. Refrigerate for 12 hours.
Divide dough into 6 equal portions, and form each into a 4 ½” cylinder. Arrange dough pieces crosswise in a 9” x 5” load pan; cover and let rise 2 hours.
Preheat oven to 375º. Whisk together remaining egg and 1 tbsp milk or water. Lightly brush over dough.
Bake bread for 25 minutes. Tent bread loosely with aluminum foil, and rotate in oven. Bake for an additional 35 – 40 minutes or until golden brown and firm. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
In a medium bowl, combine honey and remaining ½ cup butter. Scrape seeds from remaining vanilla bean into butter mixture. Beat at medium speed with a mixer until well combined and fluffy. Serve with brioche.