Cheesy Brioche Twist
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 182.2
- Total Fat: 9.6 g
- Cholesterol: 50.6 mg
- Sodium: 234.9 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 0.6 g
- Protein: 6.3 g
View full nutritional breakdown of Cheesy Brioche Twist calories by ingredient
Introduction
Lenses and Lentils (http://lensesandlentils.com/cheesy-brioche-twist/) Lenses and Lentils (http://lensesandlentils.com/cheesy-brioch
e-twist/)
Number of Servings: 14
Ingredients
-
1 serving Milk - Whole - 1/2 cup
1 ounce Yeast, bakers
2 cup Wheat flour, white, bread, enriched
1 tsp Sea Salt, Fine Salt
2 tbsp Honey
2 large Egg, fresh, whole, raw
6 tbsp Butter, unsalted
5 oz Cheddar Cheese
1 clove Garlic
Directions
1. Combine the milk and yeast together. Set aside to activate the yeast until foamy and increased in volume, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, honey, egg, and yolk. Pour in the yeast mixture and mix until a stiff ball of dough forms.
3. With the mixer on low, add 1 tablespoon butter at a time, mixing until completely incorporated before adding the next piece. Scrape down the sides of the bowl if needed. This can take up to 10 minutes. Once all the butter is added, switch to the dough hook and knead the brioche dough on medium for 5 minutes. It should form a soft, smooth ball of dough that passes the windowpane test.
4. Shape the dough into a ball in your hands, so that a gluten skin forms. Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Set aside to rise in a warm place until doubled in size, 1 1/2 – 2 hours.
5. Roll out the dough on a lightly floured surface into a rectangle roughly 13 x 15-inches. Brush the entire surface of the dough with the beaten egg white, then evenly distribute with the cheese, garlic, and herbs. Press everything gently so that it sticks to the dough. Roll the dough into a long, starting from the long edge. Fold the log in half and twist around each other a couple of times. Pinch the ends together.
7. Transfer the brioche twist into a lightly greased 9 x 5-inch loaf pan. Cover with plastic wrap and set aside in a warm spot to rise until the dough holds a small indent when poked gently, 30-45 minutes.
8. Meanwhile, preheat the oven to 350ºF.
9. Brush the loaf with the remaining egg white and sprinkle with everything bagel seasoning, if desired. Bake the cheesy brioche twist for 50-55 minutes. Halfway through, cover it loosely with foil to prevent the top from browning too much, and rotate the pan.
Let cool before slicing. The brioche twist will still be cooking a little from carryover heat, and you don’t want to collapse the gluten structure!
Serving Size: 14 slices
Number of Servings: 14
Recipe submitted by SparkPeople user SAL_SLIM.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, honey, egg, and yolk. Pour in the yeast mixture and mix until a stiff ball of dough forms.
3. With the mixer on low, add 1 tablespoon butter at a time, mixing until completely incorporated before adding the next piece. Scrape down the sides of the bowl if needed. This can take up to 10 minutes. Once all the butter is added, switch to the dough hook and knead the brioche dough on medium for 5 minutes. It should form a soft, smooth ball of dough that passes the windowpane test.
4. Shape the dough into a ball in your hands, so that a gluten skin forms. Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Set aside to rise in a warm place until doubled in size, 1 1/2 – 2 hours.
5. Roll out the dough on a lightly floured surface into a rectangle roughly 13 x 15-inches. Brush the entire surface of the dough with the beaten egg white, then evenly distribute with the cheese, garlic, and herbs. Press everything gently so that it sticks to the dough. Roll the dough into a long, starting from the long edge. Fold the log in half and twist around each other a couple of times. Pinch the ends together.
7. Transfer the brioche twist into a lightly greased 9 x 5-inch loaf pan. Cover with plastic wrap and set aside in a warm spot to rise until the dough holds a small indent when poked gently, 30-45 minutes.
8. Meanwhile, preheat the oven to 350ºF.
9. Brush the loaf with the remaining egg white and sprinkle with everything bagel seasoning, if desired. Bake the cheesy brioche twist for 50-55 minutes. Halfway through, cover it loosely with foil to prevent the top from browning too much, and rotate the pan.
Let cool before slicing. The brioche twist will still be cooking a little from carryover heat, and you don’t want to collapse the gluten structure!
Serving Size: 14 slices
Number of Servings: 14
Recipe submitted by SparkPeople user SAL_SLIM.