Brioche feuilletée

270 Calories each

270

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Ingredients:

2/3 cup whole milk

1 envelope (1/4 ounce) active dry yeast(not rapid-rise)

3 cups unbleached all-purpose flour

  (15 ounces)

3/4 cup unbleached bread flour

  (3.75 ounces)

1 tablespoon kosher salt

1/3 cup sugar

4 large eggs, room temperature

1/2 stick (4 tablespoons or 2 ounces) unsalted     

   butter, room temperature, cut into

   tablespoons

Butter Package

2 1/2 sticks (1 1/4 cups or 10 ounces) cold unsalted butter

Preparation:

Dough: Combine milk and yeast in a small liquid-measuring cup. Set aside until yeast is dissolved, about 5 minutes.

In the bowl of an electric mixer fitted with the dough hook attachment, combine flours, salt, and sugar. Add yeast mixture and 4 eggs; mix on medium speed until dough is smooth, about 6 minutes. Add room-temperature butter, 1 tablespoon at a time, mixing well after each addition. Continue mixing until dough is smooth and shiny, about 3 minutes more. Turn dough out onto a lightly floured surface and knead gently into a ball. Wrap tightly in plastic and refrigerate 1 hour.

Butter Package: Arrange cold butter in a single layer on a piece of plastic wrap and loosely wrap. On a sturdy work surface, use a rolling pin to beat until butter is slightly softened, then roll out to a 5-by-8-inch rectangle, adjusting plastic as necessary. Refrigerate until chilled, about 20 minutes.

On a lightly floured surface, roll out dough to a 7-by-18-inch rectangle. Place chilled butter package on bottom half of dough, leaving about a 1-inch border on three of the sides. Fold top half of dough over butter to cover, then pinch edges together to seal. Tuck overhanging dough edges under to form a neat package. Roll out dough to a 7-by-18-inch rectangle. Fold top third of dough down towards center. then fold bottom third on top (like a business letter).  Turn 90 degrees then roll out dough once more to a 7-by-18-inch rectangle.  Fold top third of dough down towards center, then fold bottom third on top. This completes a single turn. Refrigerate dough 45 minutes.

Remove dough from refrigerator and roll out dough to a 7-by-18-inch rectangle. Fold top third of dough down towards center, then fold bottom third on top. Rotate dough package 90 degrees and repeat rolling and folding process once more. This completes turn 2.  Refrigerate dough 45 minutes.

Remove dough from refrigerator and roll out dough to a 7-by-18-inch rectangle. Fold top third of dough down towards center, then fold bottom third on top. Rotate dough package 90 degrees and repeat rolling and folding process once more. This completes turn 3. 

Wrap well in plastic wrap and refrigerate at least 1 hour or up to overnight.

Line muffin tins with muffin papers for individual servings.  (18 muffin tins preferably shiny not the dark tins).  Roll dough to a 14 by 18 inch square.  Cut in half creating two 7 by 18 inch pieces.  Tightly roll lengthwise then cut each roll into nine 2 inch rounds making 18 individual rolls.  Place cut side up into muffin tins.  Cover with plastic wrap and let rise 1 to 1.5 hours.  Bake for 30 minutes at 350 degrees. Cook until brown on top and internal temperature reaches 200 to 205 degrees (another 5 to 12 minutes if necessary.).  Store rolls in freezer if you don't plan to eat them in the next couple days.  Thaw rolls then reheat in oven at 350 degrees for 7 to 10 minutes.

I prefer this option: mix1cup brown sugar with one tablespoon cinnamon and use this instead of flour for the last roll out of the dough before cutting the pieces for  muffin tins.  These muffins are 320 calories each.

Variation:

Brush two standard 9-by-5-inch loaf pans with room-temperature butter. Roll out dough to a 14-by-14-inch square. Lightly brush top 3 inches of dough with water. Starting at opposite long edge, roll dough into a tight spiral, pressing to seal end. Cut log into 6 equal pieces and space evenly in prepared pans, cut-sides up. Lightly brush sides of dough pieces that face each other with water. Loosely cover with plastic and let rise in a warm spot until dough is light and full of air and has expanded to nearly fill pans, 1 to 1 1/2 hours.  Dough is ready when a finger pushed into dough slowly pushes back out.  Alternately, try the Variation and make muffin size brioche.  (See below.)

Preheat oven to 350 degrees. Bake until loaves are puffed and lightly golden, about 35 minutes. Continue baking until deep golden brown and an instant read thermometer inserted into center reads 205 degrees, 5 to 10 minutes more. Let cool in pans 5 minutes, then unmold onto a wire rack and let cool completely before serving.

History:

Chef Teri owner of Chef Tech Cooking School texted me that she just watched Martha Stewart make this recipe.  I downloaded it from Martha's website and here it is.

Tips:
1.  Butter must be pounded to fit 7" by 5" rectangle.
2.  Butter must be same temperature as dough or it will separate.
3.  If dough gets warm while rolling, stop and refrigerate until cool enough to work with.
4.  Lift dough frequently while rolling so it doesn't stick to counter.
5.  Be sure to rotate dough 90 degrees between each time you roll.
6.  Don't over proof or brioche will flatten during baking.
7.  Don't under proof or brioche will be heavy and doughy when baked.
8.  Don't over bake.  Brioche are done when browned and internal temp is 205 degrees.